bunyan's diabetic new england clam chowder
(4 ratings)
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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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(4 ratings)
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For bunyan's diabetic new england clam chowder
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6 slicebacon,
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1 lgonion, finely chopped
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1carrot, chopped
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1rib of celery, chopped
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14 ozclams, canned and minced, drained with liquid reserved
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2 lgred potatoes, unpeeled and cubed
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2 cancream of celery soup
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3 cmilk
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3/4 tspfreshly cracked black pepper
How To Make bunyan's diabetic new england clam chowder
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1Freeze the bacon, and cut into 1/4 inch pieces
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2Cook the bacon in a dutch oven over medium heat until crisp; remove the bacon with a slotted spoon to paper toweling to drain.
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3Carefully pour off all but 1 tablespoon of the bacon fat.
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4Add the onion, carrot, & celery to the dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes.
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5Add the reserved liquid from the clams and the potatoes; lower heat and simmer, covered, until the potatoes are tender, about 15 minutes.
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6Add the celery soup, milk and pepper to the dutch oven.
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7Gently heat through; do not boil.
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8Stir in the reserved clams and bacon; gently heat through and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Bunyan's Diabetic New England Clam Chowder:
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