This recipe comes from Executive Chef/Vice President of Food Operations Rick Vellante, Legal Sea Foods, Boston, Massachusetts. This version is lighter because is is made with fish stock rather than cream.
Light Clam Chowder
- 2 cups chopped quahogs (sea clams)
- 3 cups fish stock OR 2 cups bottled clam juice AND 1 cup water
- 1/2 cup chopped onions
- 1 garlic clove, minced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 cup diced celery
- 1 cup diced potatoes
- 3/4 cup diced carrots
- 1 tablespoon fresh, chopped parsley
- freshly ground black pepper
In a large stockpot, combine the clams, stock, onion, garlic, bay leaf and thyme; bring to a boil over high heat. Lower the heat to medium, cover, and simmer for about 45 minutes.
Add in the celery and carrots and simmer an additional 25 minutes.
Add the diced potatoes, season with salt and pepper, and simmer 20 minutes more.
Just before serving, stir in the parsley and adjust seasoning.