Clam Chowder
Ingredients:
1 bag frozen baby clams
4 strips bacon, chopped
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
3 small red-skinned potatoes, cubed (no peeling)
3 tbsp all-purpose flour
1/2 tsp each salt and pepper
1 cup low-sodium chicken or vegetable stock
1 cup cream
1 1/2 cup water
1 cup corn kernels
2 tbsp fresh parsley, chopped
Defrost the bag of clams and set aside. In a large saucepan, cook bacon over medium heat for 5 mins; drain off fat. Add onion, celery and garlic, stirring occasionally, until softened about 5 mins. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
Stir in stock and water; bring to simmer. Cover and cook, stirring, until potatoes are tender for 15 mins.
Add cream, corn and clams; heat until bubbling and hot, 3 mins. Serve garnished with parsley.
* I got this recipe from my co-worker and she got it from Canadian Living magazine March 2004 issue.
I changed some of the ingredients the original recipe requires 2 cans of baby clams but when the first time I made it w/the canned clams it had a very strong fishy smell. So i substitute it w/a bag of frozen baby clams. You can buy thsese in your local Chinese store in the frozen aisle. Instead of 2 cups of milk I changed it to 1 cup cream and 1 1/2 cup water. You still have creamy taste and look but but it’s not too fattening…try it!
