Clam Chowder with Bacon
I got this recipe for Simple Clam Chowder from Cooking Light and followed the directions with just some ingredient modifications. Don’t be afraid of canned clams!! They look SO GROSS but just close your eyes, do NOT look in the cans, and pour them into your recipes and viola – they look just like they do in a restaurant. Here’s what I used instead:
- 2 slices bacon
- 2 carrots, chopped
- 2 large celery stalks, chopped
- 11 oz chopped russet potato
- 2 cloves garlic
- 2 cans of chopped clams AND their juice
- 1/2 oz flour
- 1.5 cups skim milk
- S + P + Thyme + Hot sauce for flavoring
Otherwise, I pretty much followed the recipe instructions. After I added the flour I brought it to a boil like the directions said, but my flour started to burn and stick FAST so I had to reduce the heat. It was hard to tell if it flavored the soup, but it did thicken properly. So be aware that you have to keep stirring when they say keep stirring – and use medium high heat, not high.
My recipe made 2 servings, 380 kcal each.
