bunyan's diabetic new england clam chowder
(4 ratings)
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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!
(4 ratings)
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For bunyan's diabetic new england clam chowder
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6 slicebacon,
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1 lgonion, finely chopped
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1carrot, chopped
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1rib of celery, chopped
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14 ozclams, canned and minced, drained with liquid reserved
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2 lgred potatoes, unpeeled and cubed
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2 cancream of celery soup
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3 cmilk
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3/4 tspfreshly cracked black pepper
How To Make bunyan's diabetic new england clam chowder
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1Freeze the bacon, and cut into 1/4 inch pieces
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2Cook the bacon in a dutch oven over medium heat until crisp; remove the bacon with a slotted spoon to paper toweling to drain.
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3Carefully pour off all but 1 tablespoon of the bacon fat.
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4Add the onion, carrot, & celery to the dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes.
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5Add the reserved liquid from the clams and the potatoes; lower heat and simmer, covered, until the potatoes are tender, about 15 minutes.
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6Add the celery soup, milk and pepper to the dutch oven.
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7Gently heat through; do not boil.
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8Stir in the reserved clams and bacon; gently heat through and serve immediately.
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Categories & Tags for Bunyan's Diabetic New England Clam Chowder:
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