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RV CAMPING RECIPE OF THE MONTH OCTOBER 2018

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New England Clam Chowder  New England Clam Chowder

 

 

Ingredients:

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

 

Directions:

~ In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
~ Saute celery and onion in the drippings until tender.
~ Add garlic; cook 1 minute longer.
~ Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
~ In a small bowl, combine flour and 1 cup half-and-half until smooth.
~ Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
~ Stir in clams and remaining half-and-half; heat through (do not boil).
~ Crumble the cooked bacon; sprinkle over each serving.
 

Enjoy!

 

Recipe and image courtesy of TasteofHome.com

 

 

 

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