Marilyns Cheesy Clam Chowder

A little different twist on an old favorite…cheese makes the difference! Substitute half and half cream for a richer chowder.

Step: 1

In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.

Step: 2

Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.

Step: 3

Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.

Step: 4

Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

Per Serving: 583 calories; protein 48.3g; carbohydrates 26.5g; fat 30.5g; cholesterol 148.5mg; sodium 1032mg.

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