New England Clam Chowder for One

 

A friend in Plymouth Massachusetts taught me how to make this amazing New England clam chowder, that features succulent clams, crispy bacon, and hearty potatoes in a velvety broth.  I always cook enough for a small Army or Platoon and then I’m stuck eating it for days on end. I hate to waste food, so I am forced to eat it and then get sick of the dish for a while. So now I only make enough for one or two meals. For those who live alone this recipe is for you. Enjoy. You can whip it up in just 30-45 minutes for a comforting solo meal that warms the soul!

 

Ingredients 

 1 slice bacon (If using precooked bacon, use the bacon drippings to help add flavor to the soup. Use about 1 tablespoon of bacon dripping.)

1 celery rib -chopped

¼ cup chopped onions

1 clove garlic -minced

1 small potato -peeled and cubed

½ cup chicken broth

¼ teaspoon dried thyme

⅛ teaspoon kosher salt

⅛ teaspoon coarsely ground black pepper

1 ½ tablespoons all-purpose flour

¼ cup, plus 2 tablespoons half-and-half  divided

1 (6.5-ounce can) chopped clams with the juice

Directions

In a 2-quart saucepan over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and set aside.

In the same pan, sauté the celery and onion in the bacon drippings until soft, about 3 minutes. If using precooked bacon, use the bacon drippings to help add flavor to the soup. Use about 1 tablespoon of bacon drippings. Add the garlic and cook for 1 more minute.

Stir in the potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to medium-low. Simmer uncovered until the potatoes are tender, for about 15 minutes.

In a small bowl, whisk the flour and 1/4 cup of half and half until smooth. Stir it into the soup, bring it to a boil, and cook until thickened about 1-2 minutes.

Stir in the clams, their juice, and 2 tablespoons of half and half. Heat it through without boiling.

Pour into a bowl, crumble some of the cooked bacon on top, along with oyster crackers and serve hot.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Meals for One, Potpourri of Frugality. Kilbride