- 2-6 1/2 oz. cans chopped clams, undrained
- 2 8-oz. bottles clam juice
- 2 slices bacon
- 2 cups chopped onion
- 1 1/2 cups chopped celery
- 2 garlic cloves, minced
- 5 cups peeled, chopped yukon gold potatoes (two pounds)
- 2 cups water
- 3/4 tsp salt
- 1/2 tsp dried thyme
- 1 bay leaf
- 3 cups 1% low-fat milk
- 1/2 cup flour
1. Drain the clams through a collander, reserving the liquid. Combine the clam liquid with the clam juice, and set liquids and the clams aside.
2. Heat a large, heavy-bottomed stock pot over medium-high heat, and cook the bacon until crisp. Reserve 2 tsp of the bacon drippings in the pan, and remove the bacon. Crumble the bacon, and set aside.
3. Add the onion, celery, and garlic to the bacon drippings, and cook for 3-4 minutes or until the vegetables are tender.4. Add the potatoes, water, clam juices, salt, thyme, and bay leaf to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
5. With a wire whisk, whisk together the milk and the flour. Slowly add the milk mixuture to the pan, and continue simmering the soup for 10 minutes, stirring often as the soup thickens.
6. Discard the bay leaf. Add the clams and crumbled bacon to the chowder. Simmer an additional 2 minutes.Serves 8
Per Serving Calories 200
