With a hint of fall in the air, clam chowder is a taste-pleasing meal that you can serve to the whole family.
Most chowder recipes use butter and flour to make a roux for thickening and cream for a very rich finish. This version has reduced fat, since it doesn’t use butter, bacon or cream.
No roux is used. Use canned clams and broth that are preservative-free.
Be sure to have all the ingredients ready before you start the recipe.
Make the chowder at least three hours before you eat it, in order to help the flavors have time to blend.
Most supermarkets carry clams and clam broth without preservatives. Read labels carefully.
Hot, crusty bread to have with this delicious chowder makes a great choice, but many people prefer oyster crackers instead.
Either way, you will enjoy this chowder.
4 cups red potatoes, scrubbed and cut into 3/4 inch cubes — leave skins on for added fiber
1 cup onions, chopped coarsely
1 cup celery, wash and chop coarsely
1 quart whole milk
2 8-ounce bottles of clam juice, preservative-free
1/2 cup cornstarch or arrowroot
1/3 cup cold water
2 10-ounce cans of baby clams, preservative-free
1 carrot, washed and grated
1 tablespoon dried parsley
2 teaspoons dried onion granules
1 teaspoon “Spike,” salt-free, or 1/2 teaspoon salt
2 teaspoons dried thyme
1/8 teaspoon pepper
Pinch of cayenne (optional)
Prepare all the ingredients before you start.
Strain the liquid from the canned clams into a 2 cup measuring bowl, then rinse the clams thoroughly. Set the liquid and the clams aside.
Scrub the potatoes and cut them into three-quarter-inch cubes, then place them into a 2-quart glass bowl. Add enough water to cover the potatoes and place a damp paper towel over the top.
Microwave on high for about five minutes, or until a knife blade can barely pierce one through. Drain the water and set the bowl aside.
Spray a 6-quart, heavy-bottomed pot with vegetable oil and heat it to medium hot. Add the onion and celery, then stir frequently until the contents are limp, about four to five minutes. Do not brown.
Stir in the milk and bottled clam broth, then heat until the mixture is barely at a simmer.
In a 1 cup bowl, blend cornstarch or arrowroot and water until the mixture is smooth. Slowly stir it into the hot liquid in order to thicken it. Stir continuously.
Stir in the clams and strained liquid. Add cooked potato pieces, grated carrot and all seasonings. Crush the thyme in order to release its flavor.
Continue stirring the chowder but reduce the heat, if needed, so the milk doesn’t scorch. Cook for three minutes, then remove from heat. Cover it and let it stand for about 15 minutes, in order for the flavors to blend.
Serve in soup bowls garnished with a sprinkle of dried or fresh parsley.
For food safety, do not allow the chowder to remain at room temperature after it has cooled. Keep it stored in your refrigerator.
Yield — about 2 1/2 quarts.
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