New England Clam Chowder
Active Time: 25 minutes
Total Time: 50 minutes • Serves: 6
4 slices Schnucks hardwood smoked bacon, cut crosswise into 1/4-inch pieces
1 large onion, chopped (about 1-1/2 cups)
2 celery ribs, cut lengthwise in half and then chopped (about 1 cup)
2 garlic cloves, crushed with press
1/4 teaspoon ground white pepper
1/4 cup Schnucks all-purpose flour
2 large gold potatoes, peeled and cut into 1/2-inch chunks (about 4 cups)
1-1/4 cups water or milk
1 bottle (8 ounces) clam juice
1 tablespoon fresh thyme leaves, chopped
1 pint Schnucks half-and-half
2 cans (6.5 ounces each) chopped clams
1. In 5- to 6-quart heavy saucepot, cook bacon over medium heat 4 to 5 minutes or until crisp and browned; with slotted spoon, transfer to paper towel-lined plate. Discard all but 2 tablespoons drippings.
2. To same saucepot with drippings, add onion and celery; cook over medium heat 8 to 10 minutes or until soft. Stir in garlic and pepper, cook 1 minute. Sprinkle in flour, stirring to combine and evenly coat; cook 1 minute or until flour is light brown.
3. Add potatoes, water, clam juice and thyme; cook 10 to 12 minutes or until potatoes are tender when pierced with fork. Stir in half-and-half and clams with their juice; cook 5 to 6 minutes or until heated through. Makes about 7 cups.
Each serving: about 230 calories, 3 g total fat (1 g saturated), 20 mg cholesterol, 280 mg sodium, 34 g carbohydrate, 2 g fiber, 8 g sugars, 16 g protein