TRADITIONAL NEW ENGLAND CLAM CHOWDER

Traditional New England Clam Chowder image

I left a cruise ship with a great souvenir...the recipe for this splendid chowder! It's a traditional soup that stands the test of time. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Time 55m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

12 fresh cherrystone clams
3 cups cold water
2 bacon strips, diced
1 small onion, chopped
2 medium potatoes, peeled and finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup half-and-half cream

Steps:

Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges