ISO a Great Clam Chowder

[Chef Wendy]

Looking for something really rich and creamy...

anybody? http://www.cookinglight.com/bbs/confused.gif

Would also like to have a really good Manhattan style chowder too!

Personal Chef Wendy
http://www.angelinyourkitchen.com
chefwendy@personalchefsnetwork.com

[catharine]

I don't usually have great luck with soups, so when I made this one over the weekend I was so excited about how well it came out. Healthy *and* delicious!

This is a crock pot recipe, but I am sure it can be adapted for the stove (add more liquid, probably).

From Better Homes and Gardens Crockery Cookbook:

2 6.5 oz cans minced clams

2 cups peeled potatoes, cut into 1/2 inch cubes
1 cup finely chopped onion
1 cup chopped celery
1/2 cup shredded carrot
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 10 3/4 ounce cans condensed cream of potato soup
2 cups water

1 cup nonfat dry milk powder
1/3 cup all-purpose flour
1 cup cold water

4 slices bacon, crisp-cooked, drained and crumbled (I used turkey bacon, but found it really wasn't necessary)
Paprika

1. Drain clams, reserving liquid. Cover clams, chill.
2. In crock pot, combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt and pepper. Stir in potato soup and 2 cups water.
3. Cover; cook on low heat for 8-10 hours or high heat 4-5 hours.
4. If using low heat, turn to high heat setting. In a medium bowl combine nonfat dry milk powder and flour, gradually whisk in 1 cup cold water. stir into soup. Cover; cook on high-heat setting 10 to 15 minutes or until thickened.
5. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. Makes 6 to 8 servings.

Per serving: 268 claries, 14g prot. 43g carb 5 g total fat (2g sat.), 49mg chol 735mg sodium, 841 mg potassium