Description
A comforting New England clam chowder with turkey bacon, potatoes, and celery that combines tradition with a healthier twist.
Ingredients
Scale
8 ounces Turkey Baco
2 tablespoons Unsalted Butter
1 large Yellow Onio
3 Celery Stalks
3 Garlic Cloves
1/4 cup All-Purpose Flour
2 cups Clam Juice
2 cups Chicken or Vegetable Broth
3 large Potatoes
3 cans (6.5 ounces each) Canned Chopped Clams
2 cups Half-and-Half
1/4 cup Fresh Parsley
Salt to taste
Black Pepper to taste
Pinch of Cayenne Pepper (optional)
Instructions
- Crisp the turkey bacon in a large pot over medium heat, then remove and set aside
- Sauté onion and celery in the rendered fat with butter until soft
- Add garlic and flour, cooking for 2 minutes
- Gradually whisk in clam juice and broth; bring to a simmer
- Add diced potatoes and simmer until tender, about 10-15 minutes
- Lower heat and stir in clams and half-and-half; heat through without boiling
- Season with salt, pepper, and cayenne, then serve garnished with turkey bacon and parsley
Notes
For gluten-free, substitute flour with a gluten-free alternative.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg