No-Cream New England Clam Chowder

Making Health  and Nutrition a Priority During the Coronavirus (COVID-19). 

There is little doubt that COVID-19 pandemic is affecting every aspect of your/our lives. Please observe public health measures and reduce exposure to the virus to slow the spread of the disease. Healthy eating is especially important for keeping your immune system in top condition.  Please minimize your trip to the supermarket and think positive.  Our blog offers many easy meal ideas you can make at home.   Today's chowder is awesome for a April showers day!  Please enjoy..we did!

Many seafood shacks thicken their chowders with heavy cream or a roux made of flour, butter and milk, both of which add buckets of calories and fat. You can make an equally rich, delicious soup by whisking milk with a bit of flour.

Ingredients
3 cans (6.5 oz. each) minced clams

4 thick slices center-cut bacon, chopped

1 medium onion, chopped (1 cup)

3 ribs celery, chopped

2 cloves garlic, minced

1 tsp. chopped fresh thyme

1 potato (12 oz.) peeled & cut into 1/2 inch cubes

2 cups bottled clam juice

1 bay leaf

2 cups whole milk

1/2 cup flour

20 oyster crackers, for garnish

Serves 4

Directions

1. Drain the clams, reserving 2/3 cup clam juice (discard the remaining juice).
2. Heat a dutch oven over medium. Add the bacon and cook, stirring occasionally, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-linted plate. Pour off all but 1 tbsp of the drippings and return the pot to medium heat. Add the onion, celery, garlic and thyme. Cook, stirring occasionally, until the vegetables soften slightly, 3 to 4 minutes.
3. Increase the heat to medium-high. Add the reserved canned clam juice, potato cubes, bottled clam juice and bay leaf. Bring to a boil, reduce the heat to medium and simmer until the potatoes are tender, 8 to 9 minutes.
4. In a medium bowl, whisk the milk and flour until smooth. Add to the pot and cook, stirring constantly, until chowder thickens, 3 to 4 minutes. Stir in the minced clams; cook until heated through about 2 minutes. Season with pepper. Divide the chowder among bowls and top with the bacon and oyster crackers.

Tupps Tidbits: Use leaner center-cut bacon to get all the smoky, rich flavor with less fat.

This lighter chowder is still plenty rich, thanks to a luscious milk broth.  We even used Fairlife Skim milk! This is a KEEPER RECIPE in our house!