NEW ENGLAND CLAM CHOWDER
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules (can use chicken stock/cube)
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute 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 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 and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.
Posted: Amanda Conradie
Photo: Elize de Kock
Note: Ons het die resep gebruik, haddock, nile perch, mossels crab sticks en 1 blikkie clams ingesit kook die vis en mossels in die sous so 6 min sit dan crabsticks en clams by vir nog so 4 min
Maak die resep met haddock en ander vis in stukke gesny, mossels, kook in sous vir 6 min gooi dan crabsticks en 1 blikkie clams by vir so 4 minute ook oyster sauce