Bunyan's Diabetic New England Clam Chowder Recipe

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Bunyan's Diabetic New England Clam Chowder

Paul Bushay

By
@chefbunyan

This is quick and good! DO NOT ADD ANY SALT TO THIS UNTIL YOU TASTE IT!!! Condensed canned soups usually have quite a bit of salt in them. THEN, if it needs salt to suit your taste add it 1/8 tsp at a time and TASTE AFTER EACH ADDITION! The canned clams usually have a bunch of salt in them as well! Not to mention the saltiness of the bacon!


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Comments:

Serves:

Makes about 16, 1/2 cup servings

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

6 slice
bacon,
1 large
onion, finely chopped
1
carrot, chopped
1
rib of celery, chopped
14 oz
clams, canned and minced, drained with liquid reserved
2 large
red potatoes, unpeeled and cubed
2 can(s)
cream of celery soup
3 c
milk
3/4 tsp
freshly cracked black pepper

Directions Step-By-Step

1
Freeze the bacon, and cut into 1/4 inch pieces
2
Cook the bacon in a dutch oven over medium heat until crisp; remove the bacon with a slotted spoon to paper toweling to drain.
3
Carefully pour off all but 1 tablespoon of the bacon fat.
4
Add the onion, carrot, & celery to the dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes.
5
Add the reserved liquid from the clams and the potatoes; lower heat and simmer, covered, until the potatoes are tender, about 15 minutes.
6
Add the celery soup, milk and pepper to the dutch oven.
7
Gently heat through; do not boil.
8
Stir in the reserved clams and bacon; gently heat through and serve immediately.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy