New England Clam Chowder
I prefer my chowder milky and light, not thick, so I make it with equal parts vegetable stock and half and half. If you prefer a thicker soup, omit the stock and add more cream. If you prefer a creamless chowder, you'll love my Manhattan Clam Chowder.
- ¼ pound Applewood Smoked Bacon diced
- 1 Shallot minced
- 2 Parsnips peeled and chopped
- 2 Carrots peeled and chopped
- 2 Potatoes peeled and diced
- 1 Tablespoon Flour
- 1 cup Low Sodium Vegetable Stock or Water
- 2 cans 6.5 ounces Chopped Clams
- 1 cup Fat Free Half and Half
- 2 Tablespoons chopped Fresh Parsley
- Salt Pepper, and Old Bay Seasoning to taste
- Oyster Crackers for serving
Add the bacon to a heavy-bottomed soup pan set over medium heat. Once the bacon is browned and crisp, add the shallot, parsnips and carrots. Cook 5 minutes, or until they begin to soften. Stir in the flour and cook for another minute.
Add the stock, the liquid from canned clams and the potatoes. Simmer over medium-high heat for 15 minutes, or until the vegetables are tender. Reduce the heat to low and stir in the clams and half and half. Cook until heated through. Stir in parsley and season to taste. Serve with oyster crackers.