| Fast Prep

new england clam chowder

start to finish: 30 minutes | MAKES: 6 servings (1 cup each)

• 1 pint shucked clams or two 6.5-oz. cans minced clams, undrained
• 1 8-oz. bottle clam juice
• 3 slices bacon, chopped
• 1 cup chopped onion
• ½ cup chopped celery
• 3 cups chopped, peeled potatoes
• 1 tsp. snipped fresh thyme
• ¼ tsp. black pepper
• 2 cups half-and-half

1. Chop fresh clams (if using), reserving juice; set clams aside. Strain fresh clam juice to remove bits of shell. (Or drain canned clams, reserving juice.) Add enough of the bottled clam juice to the reserved clam juice to measure 2 cups.

2. In a 3-qt. pot cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 Tbsp. drippings in pot. Add onion and celery to the reserved drippings. Cook 5 minutes or until soft, stirring occasionally.

3. Add the 2 cups clam juice, the potatoes, thyme, and pepper. Bring to boiling; reduce heat. Simmer 10 to 15 minutes or until potatoes are tender. Using a slotted spoon, remove 1 cup of potatoes; set aside. Using a handheld immersion blender, blend soup until smooth (see tip, below).

4. Add clams and the reserved potatoes to soup. Return to boiling; reduce heat and cook 1 minute. Stir in half-and-half; heat through. Sprinkle servings with bacon and, if desired, additional thyme.

PER SERVING: 278 cal., 14 g fat (7 g sat. fat), 58 mg chol., 633 mg sodium, 22 g carb., 2 g fiber, 5 g sugars, 17 g pro.

NO IMMERSION BLENDER?

You can puree the soup mixture in a blender instead. Let the soup cool slightly, then blend the soup, about one-fourth at a time, holding a folded kitchen towel firmly over the lid (this will prevent steam from blowing the lid off the blender when you turn it on). Return all the pureed mixture to the pot and continue with the soup as directed.