New England Clam Chowder

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1⅓ c water

2 dozen littleneck clams, scrubbed

2 med potatoes, peeled and diced

1 lg onion, chopped

2 lg stalks celery, chopped

2 carrots, halved lengthwise and thinly sliced

3 Tbsp minced fully cooked lean ham

1 sm clove garlic, minced

1½ tsp canola oil

1½ c bottled clam juice

½ tsp dried thyme

1⅓ c 1% low-fat milk

½ tsp ground red pepper

¼ c chopped fresh parsley

1 sm scallion, thinly sliced


1. Bring the water to a boil in a Dutch oven or large saucepan over high heat. Add the clams. Reduce the heat to medium-low. Cover and simmer for 5 minutes, or until the clams open. Use a slotted spoon to remove the clams; discard any that did not open. Strain the liquid through a fine-mesh strainer and set aside. Remove the clams from their shells, mince and set aside.

2. COMBINE the potatoes, onions, celery, carrots, ham, garlic, and oil in the same saucepan. Cook and stir over medium heat for 5 minutes.

3. Stir in the reserved clam liquid, clam juice and thyme. Bring to a boil. Reduce the heat to low, cover and gently simmer for 10 minutes, or until the potatoes are tender.

4. Puree the mixture in a food processor or blender. Return to the pan. Stir in the milk. Bring to a simmer but do not boil. Stir in the pepper and the reserved clams.

5. Sprinkle with the parsley and scallions.

Bon Appetit!

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