Wednesday, May 23, 2012

MDP's Confused Chowdah

I call this confused because when I was a kid, chowder came from Rocky Point and was red (Manhanttan style), or maybe white (New England style). But this batch was more of an orange because I can never decide between creamy or with tomatoes. And when I did a little research, I found there were tons of styles, but this wasn't  one of those either. If you have any interest, check out the Wiki run down for regional chowder characteristics HERE.

2 strips thick sliced bacon (or 3 regular sliced)
1 TBSP olive oil
2 TBSP butter
1 extra large onion, chopped (about 3 cups)
4 inside celery stalks (w/ leaves), thin chopped (about 1.5 cups)
4 small potatoes, diced 1/2" size (about 3 cups)
2 dried or fresh bay leaves
1 tsp dried thyme
2 small cans chopped clams with juice
4 cups stock (ham is excellent here if its on hand, if not any)
2 cups fresh diced tomatoes, 1 cup canned with juice
1 cup light cream or half and half
Salt and pepper, to taste

Heat a large pot on medium high-heat. Add oil and cook bacon until browned. Add butter, onions, celery, potatoes, bay leaf, and thyme and saute about 5 minutes. Once vegetables have begun to soften, add clams and juice, stock and tomatoes.

Cook about 15 minutes over high heat until potatoes are cooked completely. Add cream and stir well to combine before serving.

Estimated Nutrition Info
300 calories
32g carbs
13g protein
4g fiber
5g sugar
437 mg sodium

To get it on the table quicker, I use my Tupperware Quick Chef™ to chop up the onions and tomatoes. You could also do the celery, but I prefer the knife to make clean slices. If you can only find whole clams, you can through them through.

Whatever leftovers we have go into CrystalWave® Soup Mugs so we can grab them and go. Not that they last long!

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