A classic dish, full of flavor and nutrients.
Suggestions: * When buying clams, make sure they are live clams with no cracks on them. (Clams should be closed which means they are alive. If the shell is open, lightly tap on it to see if it closes. If the clam shell remains open, it is dead and should be discarded.)
Serves: 10 person(s)
Preparation Time: 25 mins
1 cup dry white wine
1 tsp light buttery spread
1 medium brown onion, finely chopped
2 bacon strips, finely chopped
2 trimmed celery sticks, chopped finely
2 cup all-purpose flour
3 cup fish stock
12 oz canned tomatoes, no salt added
3 cup water
1 Tbsp fresh thyme leaves
2 bay leaves
4 large potatoes, cut into small cubes
1/4 cup loosely packed, coarsely chopped parsley
Melt buttery spread in a saucepan and cook the onion stirring until soft. Add bacon and celery and cook, stirring, for five minutes.
Add flour, cook, stirring, until the mixture thickens and bubbles. Gradually stir in stock, undrained tomatoes, water, thyme, bay leaves, and potatoes. Cook covered, stirring occasionally for about 15 minutes or until potatoes are tender.
Just before serving, add clams, reserved cooking liquid, and parsley to the chowder. Stir until heated through.
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