I’ve spent many summers at my family’s huge beach house in Rhode Island, and you can’t have a proper Rhode Island trip without a delicious bowl of clam chowder soup! I’ve tried many other recipes in the past from magazines and recipe books, but they always turn out less creamy and flavorful than what I’m used to. This soup is really hearty, and one bowl is enough to fill any person with nostalgia and a warm, happy tummy. This recipe has a lot of clams in it, so you can dial back on that ingredients if you’d like. However, I love the flavor and the amount of protein in this soup, so I wouldn’t change a thing!

 

Ingredients:

2 bacon slices

2 cups chopped onion

1 1/4 cups chopped celery

1/2 teaspoon salt

1/2 teaspoon dried thyme

2 garlic cloves, minced

6 (6 1/2-ounce) cans chopped clams, undrained

5 cups diced peeled baking potato (about 1 pound)

4 (8-ounce) bottles clam juice

1 bay leaf

3 cups fat-free milk

1/2 cup all-purpose flour (about 2 1/4 ounces)

 

Instructions:

Step 1

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Step 2

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Step 3

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

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Quick Tip: You can halve the recipe, if you’re only feeding a few people.

Recipe courtesy of: My Recipes

Image courtesy of: The Busy Mom Café