Classic Clam Chowder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine clams, three cups water and clam juice in a Dutch oven. Bring to a boil over high. Cover and reduce heat to medium low. Simmer 6 minutes or until clams open. Discard unopened clams

Step 2

2. Remove clams and let cool. Remove meat, chop. Discard shells

Step 3

3. Pour broth through a cheesecloth lined strainer and discard solids

Step 4

4. Add bacon to Dutch oven over medium high. Cook until crisp. Remove and crumble

Step 5

5. Add butter, onion and celery to bacon drippings in pan and saute for 8 minutes

Step 6

6. Stir in flour and pepper. Saute one minute.

Step 7

7. Add wine, cook one minute

Step 8

8. Add potatoes and reserved clam broth. Bring to a boil. Cover and reduce heat to low. Simmer until potatoes are tender, 15 minutes

Step 9

9. Transfer One Cup vegetables and liquid to a blender. Remove centerpiece of lid. Secure lid and place towel over opening. Process until smooth. Return puree to the soup and add half and half and reserved clams

Step 10

10. Return soup to a simmer.

Step 11

11. Garnish with parsley and bacon