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Clam Chowder
Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
Yield:  Makes 6 servings
RECIPE INGREDIENTS
1 tablespoon vegetable oil
1/2 cup diced bacon
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped green bell peppers
1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried
1/4 cup flour
2 tablespoons tomato paste
6 cups hot clam juice or broth
2 potatoes, peeled and diced (about 2-1/2 cups)
1 small tomato, chopped
Freshly ground black pepper
2 cups chopped canned clams
DIRECTIONS
Combine the oil and bacon in a large pot. Over medium heat sauté for 1 minute.
Add the onion, celery, carrot, bell pepper, and thyme. Stir and sauté the vegetables until they begin to soften, about 15 minutes.
Add the flour, stir, and cook for 1 minute. Add the tomato paste, stir, and cook for 30 seconds. Add 1 cup of broth and stir, then add another cup of broth, stir.
Add the remaining 4 cups of broth, the potatoes, tomato, and pepper, to taste. Bring to a boil, lower the heat, and simmer for 15 minutes, or until the potatoes are tender.
Add the clams and their juice, heat through for about 5 minutes, and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 6 servings
Calories: 285
Fat. Total: 9g
Fiber: 3g
Carbohydrates, Total: 28g
Sodium: 905mg
% Cal. from Fat: 28%
Cholesterol: 41mg
Protein: 22g
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