For another delicious FFA soup recipe, try Potato and Leek Soup.
New England Clam Chowder – Lightly with Taste
Ingredients
- 1 rasher bacon, cut into tiny vertical slices
- 1 cup, rough chopped onion
- 2 cups potatoes, peeled, and cut into 1/2 inch dice
- 1 tablespoon flour mixed into 1/4 cup cold water
- 1, 14.5 oz. can of fish stock or equivalent amount of clam juice (I used Bar Harbor Fish Stock.)
- A pinch of thyme and a bay leaf
- 2, 6.5 ounce cans of minced clams
- 1/2 cup half and half
- 2 tablespoons fresh chopped parsley (Fresh parsley adds a clean, slightly bitter zing to this creamy soup that you will enjoy.)
- Ground pepper and salt to taste
Directions
- In a medium-sized saucepan, cook bacon until crispy brown. Leave bacon and grease in pan and add the onions. Cook them until they begin to brown, about 10 minutes.
- Add potatoes to saucepan and stir well. Let them sweat for about five minutes with the bacon and onions. Stir in flour-water mixture and mix well.
- Add the fish stock or clam juice and stir to combine. Add thyme and bay leaf. Stir. Cook partially covered with a lid for about 15 minutes, until the potatoes are tender. Just before serving, add clams and cook another 2 minutes, until heated through. Correct seasonings.
- Remove bay leaf and serve with a sprinkle of parsley on top with a baguette to sop up your bowl.
Adding onions 
Sweating the potatoes 
After stirring in the flour mixture, adding fish stock 
Adding a shake of thyme and a bay leaf 
Almost done, adding the cream then the clams 
Enjoying the fruits of our labors
Looks delicious! I’m going to try this. Beth
It’s got all the feels with less fat, enjoy, Beth, and let me know what you think.