Oh my, I was doing some research for my December article and discovered the month of October was almost over! Holy crow I still have so many great soup recipes to share! Well one that I really need to get up on my site is for New England Clam Chowder. This soup was given to me a long time ago by a friend who was trying to do Weight Watchers before they started the point system. I tweaked the recipe a bit and we make this almost every holiday season or when we ever we get some great clams. Enjoy!!! For comments/questions please email firstname.lastname@example.org
New England Clam Chowder
1 Tlb. Blue Bonnet Lite
2 slices turkey bacon diced
1 small onion diced
3 Tlb. flour
1 cup no fat half & half
3 1/2 cup clam juice
2 medium potatoes peeled and chopped
10 op fresh or canned clams in their juice (don’t drain)
1 tsp. fresh thyme chopped
2 Tlb. fresh parsley chopped
1/4 tsp. ground black pepper
Heat the margarine in a stock pot over medium heat. Saute’ bacon and onion until the onion is soft and clear. Stir in the flour and cook for about 1 minutes. Very gradually whisk in the no fat half & half as well as the clam juice. Bring to a simmer and add the potatoes. Cover and cook until the potatoes are tender (this time will very on how big the potatoes are chopped).
Stir in the clams, their juice, thyme and parsley. Bring to a simmer, not a boil. Season with pepper ( there will be enough salt taste from the clams and juices). Delish!!!