bunyan's diabetic new england clam chowder

★★★★★ 4 Reviews
chefbunyan avatar
By Paul Bushay
from Mesa, AZ

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!

serves Makes about 16, 1/2 cup servings
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For bunyan's diabetic new england clam chowder

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

How To Make bunyan's diabetic new england clam chowder

  • 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.

Categories & Tags for Bunyan's Diabetic New England Clam Chowder:

ADVERTISEMENT