Gourmet Clam Chowder
ready in 50 min.
- 4 center-cut Bacon
- 2 Celery (chopped)
- 1 large onion (chopped)
- 1 garlic clove (minced)
- 3 small potatoes (peeled and cubed)
- 1 cup water
- 1 cup clam juice
- 3 tsps reduced-sodium chicken bouillon granule
- ¼ tsp White pepper
- ¼ tsp dried thyme
- 2 Tbsps olive oil
- 10 clam (scrubbed)
- ¼ cup water
- 0.333 cup all-purpose flour
- 2 cups fat-free half and half cream (divided)
- 2 cups clam (undrained)
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
In the same Dutch oven, add the celery and onion to begin to cook down the vegetables. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small pot next to the soup, heat olive oil on medium heat. Add the fresh clams and 1/4 cup water and cover the pot. Let the clams steam for about 15 minutes, to open up.
To thicken the soup, in a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams, bacon and remaining half-and-half; heat through (do not boil).
When ready to serve, garnish each bowl with steam clams in the shell and a splash of good olive oil or basil oil.