CLAM AND POTATO CHOWDER
Cooking for Two
by Shady Oak Press
Chowder comes from. the French word chaudiere, the pot in which hearty fishermen's soups are cooked. True chowders typically Include potatoes, and many of them contain seafood. This recipe uses juice from the clams for part of the liquid. If you don't get 1/2 cup juice, increase the amount of bottled clam juice.
2 (2 1/4-cup) servings
• 2 slices bacon, cut into 1-inch pieces
• 1 small onion, chopped
• 1 rib celery; chopped
• 1/2 cup chopped fennel, fronds removed and reserved for garnish
• 8 oz. red potatoes, diced [1/2 inch]
• 12 oz. chopped fresh clams or canned clams, drained, juice reserved
• 2/3 cup white wine
• 2/3 cup whipping cream
• 2/3 cup clam juice
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
In medium saucepan, cook bacon over medium heat 3 minutes or until crisp, stirring frequently. Place on paper towels to drain.
Add onion, celery and chopped fennel to saucepan containing bacon drippings. Cook over medium heat A minutes or just until softened, stirring frequently. Add potatoes; cook and stir 1 minute. Add juice from clams (about /i cup) and half of the cooked bacon; reduce heat to medium-low. Cover and simmer 8 to 10 minutes or until potatoes are tender.
Add wine. Increase heat to medium; bring to a boil. Add cream, /s cup clam juice, tarragon, salt and pepper; bring just to a simmer. Simmer 8 minutes. Add clams; heat 30 to 60 seconds or until clams are hot.
Ladle soup into 2 large deep bowls. Sprinkle with remaining half of the bacon; garnish with fennel fronds.
Wine: This rich, creamy chowder pairs well with Chardonnay.
Per Serving: 675 calories, 45.5 g total fat (23 g saturated fat), 28.5 g protein, 36 g carbohydrate, 170 mg cholesterol, 735 mg sodium, 4 g fiber