Seafood Chowder

Name: Seafood Chowder
Cuisine: American
Ingredients: 8-10 bacon strips, divided; 2 Tbsp. butter; 2 celery pieces, chopped; 1 leek, finely chopped; 1 large onion, chopped; 2-3 garlic cloves, minced; 3-4 small potatoes, peeled and cubed; 1 cup broth; 1 bottle (8 ounces) clam juice; 1/2 teaspoon white pepper; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 1/3 cup all-purpose flour; 2 cups fat-free half-and-half, divided; 3 cans (6-1/2 ounces each) of whole clams, undrained, chop into chunky pieces; Bay leaf; Chopped fresh chives or green onions, for garnish; 1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings; saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.; 2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.; 3. Stir in clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Add 4 strips of bacon (crumbled).; 4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

4 steps

Updated at: Mon, 06 Nov 2023 06:59:08 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

0 servings

8bacon strips

divided

2 Tbspbutter

2 piecescelery

small, peeled and cubed

1 cupbroth

1 bottleclam juice

½ teaspoonwhite pepper

½ teaspoonsalt

½ teaspoondried thyme

⅓ cupall-purpose flour

2 cupsfat-free half-and-half

divided

3 x 6.5 ouncescans of whole clams

undrained, chop into chunky pieces

bay leaf

fresh chives

chopped, or green onions, for garnish

Instructions

Step 1

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings; saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

Step 2

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Step 3

3. Stir in clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Add 4 strips of bacon (crumbled).

Step 4

4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.