Skip to main content


Showing posts from January, 2016

Light New England Clam Chowder

Ingredents : Variations: I used milk in place of the half and half used frozen potatoes to save time and to thicken it a can of cream of potatoe
or for a really seafood taste  cream of shrimp. I love this version will make this again real soon

Add to Menu 4 (6 1/2-ounce) cans chopped clams, undrained  2 (8-ounce) bottles clam juice 4 bacon slices 1 cup chopped onion 1 cup chopped celery 1 garlic clove, minced 3 cups cubed red potato 1 1/2 teaspoons chopped fresh thyme 1/4 teaspoon black pepper 3 parsley sprigs 1 bay leaf 2 cups 2% reduced-fat milk 1/4 cup all-purpose flour 1/2 cup half-and-half Thyme sprigs (optional) Flu Shots At Walgreens Keeping You & Your Family Healthy. Most Insurance Accepted! Preparation Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon…