Plum Island Sound Clam Chowder (S/S)

By catgirl

Ingredients

• 4 (6 1/2-ounce) cans chopped clams
• 2 (8-ounce) bottles clam juice
• 5 slices center-cut bacon, cut into 1/2-inch pieces
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 1/2 teaspoons butter
• 2 cups cubed red potato
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 1/4 cups evaporated fat-free milk
• 1 1/2 cups 1% low-fat milk
• 1 1/2 tablespoons dry sherry
• 1 tablespoon chopped fresh parsley

Details

Servings 10

Preparation

Step 1

Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.

(You may thicken this way: melt 3 tablespoons butter in a small skillet or saucepan over low heat. Remove from heat and blend in well 3 tablespoons flour; stir over low heat 3 minutes but do not brown; cool. Add 1 cup milk and stir and blend well; cook over low heat, stirring constantly, until thickened, and gradually add some of the chowder until the mixture is smooth but thin. Add this liquid to the chowder, stirring well, while the chowder thickens.)