Contest Winning New England Clam Chowder, or should I say Chowda, that’s how we pronounce it here in New England. During our long cold winters I swear we have it a least once a month. Who am I kidding…we have it year round, it’s just one of those favorites you never get tired of .
For some strange reason while I’m eating this creamy madness I think of those summer days at the beach. We’ll stop at the local eatery with friends and enjoy a heaping bowl of chowda, with a side of steamers, onion rings, and a refreshing beverage… such good memories.
Prep time 20 min Cook Time 35 min Serves 5
4 center-cut bacon strips 2 celery ribs, chopped 1 large onion, chopped 1 garlic clove, minced 3 small potatoes, peeled and cubed 1 cup water 1 bottle (8 ounces) clam juice 3 teaspoons reduced-sodium chicken bouillon granules 1/4 teaspoon white pepper 1/4 teaspoon dried thyme 1/3 cup all-purpose flour 2 cups fat-free half-and-half, divided 2 cans (6-1/2 ounces each) chopped clams, undrained