Browny’s Clam Chowder Revisited

1 tablespoon olive oil

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

1 teaspoon minced garlic

4 strips bacon (4 oz.), chopped

1/4 cup flour

3 cups low-fat (1%) milk

1 1/2 pounds red thin-skinned potatoes, cut into 1-in. chunks

4 cans (6.5 oz. each) chopped clams, drained

2 bottles (8 oz. each) clam juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 to 1 tsp. chopped fresh thyme leaves

1/4 cup half-and-half

Step 1

Heat oil in a 5- to 6-qt. pot over medium heat. Cook onion, celery, carrot, and garlic until softened, about 5 minutes. Transfer vegetables to a plate.

Step 2

Cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 tbsp. drippings.

Step 3

Add flour and cook, whisking constantly, until slightly browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper, and reserved vegetables.

Step 4

Simmer until potatoes are tender when pierced, about 25 minutes. Add thyme and half-and-half. Sprinkle with bacon.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 191Calories from Fat 32

% Daily Value *
Total Fat 6.9g11%

Saturated Fat 2.5g13%
Cholesterol 19mg7%
Sodium 635mg27%
Total Carbohydrate 25g9%

Dietary Fiber 2.2g9%
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Browny’s Clam Chowder Revisited