New England Clam Chowder
6 servings
30 minutes
30 minutes
460
Soups & Stews
This classic soup has a hint of sherry and can be easily made dairy- and gluten-free with a couple of simple swaps. Any leftovers freeze great.
Ingredients
1 pound red potatoes, cut into ½-inch cubes
2 cups no salt added chicken broth or stock
1 (8 ounce) bottle clam juice
6 slices lower sodium bacon, chopped
2 cups chopped onion (about 1 large)
1 cup chopped celery
2 teaspoons Garlic & Herb Seasoning Blend
2 teaspoons Umami Mushroom Seasoning Blend
1 teaspoon Blackened Seasoning Blend
3 tablespoons all-purpose flour or all-purpose gluten-free flour
2 (10 ounce) cans minced clams in juice, undrained
2 cups heavy whipping cream or 1 (13.5 ounce) can full fat coconut milk
2 tablespoons dry sherry
Directions
In medium saucepan over medium heat, combine potatoes, chicken broth and clam juice; salt and pepper to taste. Bring to a boil; reduce heat and simmer 10 minutes or until potatoes are tender. Set aside.
Meanwhile, in large saucepan or Dutch oven over medium heat, sauté bacon until it begins to brown. Add in onions, celery, Garlic & Herb Seasoning Blend, Umami Mushroom Seasoning Blend and Blackened Seasoning Blend; salt and pepper to taste. Sauté until vegetables are softened, about 6-8 minutes.
Stir in flour; cook 1 minute. Gradually stir in broth from potatoes; add potatoes, clams with juice, cream and sherry; salt and pepper to taste. Bring to a simmer; simmer 5 minutes, stirring frequently.