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| PEI Potato and Clam Chowder |
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| 4 | |  | | medium PEI Potatoes, cubed | | | | 4 | | 5 | | | | bacon strips, chopped | | | | 5 | | 2 | | | | celery stalks, chopped | | | | 2 | | 2 | | | | small onions, chopped | | | | 2 | | 1 | | | | carrot, grated | | | | 1 | | 2-3 | | | | garlic cloves, minced | | | | 2-3 | | 1/4 cup | | | | flour | | | | 50 ml | | 2 | | | | cans 5 oz (142g) clams, (chopped opt.) | | | | 2 | | 1 | | | | can 12 oz (385ml) evaporated milk | | | | 1 | | 2 1/2 cups | | | | milk | | | | 625 ml | | 1/4 tsp | | | | dried basil | | | | 1 ml | | 1/4 tsp | | | | pepper | | | | 1 ml | | 1/4 tsp | | | | salt | | | | 1 ml |
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| To reduce fat - use skim milk, trim some fat from bacon. Cook potatoes in 1 cup of water and the drained clam juice (reserve clams). Cover potatoes and bring to a boil, reduce heat and simmer until tender (15-20 minutes). Meanwhile in a skillet, over medium heat, cook the bacon, celery, onions, carrot and garlic, stirring occasionally, until the bacon is cooked (10-15 minutes). Sprinkle with flour and stir to combine. Add to the potatoes, and stir gently. Add milk and cook over medium heat, stirring frequently until mixture simmers gently and thickens. Add clams, basil, salt, and pepper and heat thoroughly. Makes 8 servings. |
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