bunyan's diabetic new england clam chowder
(4 RATINGS)
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!
No Image
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
Makes about 16, 1/2 cup servings
Ingredients
- 6 slices bacon,
- 1 large onion, finely chopped
- 1 - carrot, chopped
- 1 - rib of celery, chopped
- 14 ounces clams, canned and minced, drained with liquid reserved
- 2 large red potatoes, unpeeled and cubed
- 2 cans cream of celery soup
- 3 cups milk
- 3/4 teaspoon freshly cracked black pepper
How To Make bunyan's diabetic new england clam chowder
-
Step 1Freeze the bacon, and cut into 1/4 inch pieces
-
Step 2Cook the bacon in a dutch oven over medium heat until crisp; remove the bacon with a slotted spoon to paper toweling to drain.
-
Step 3Carefully pour off all but 1 tablespoon of the bacon fat.
-
Step 4Add the onion, carrot, & celery to the dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes.
-
Step 5Add the reserved liquid from the clams and the potatoes; lower heat and simmer, covered, until the potatoes are tender, about 15 minutes.
-
Step 6Add the celery soup, milk and pepper to the dutch oven.
-
Step 7Gently heat through; do not boil.
-
Step 8Stir in the reserved clams and bacon; gently heat through and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes