Simple Clam Chowder

By pattie_d

Marge Perry, Cooking Light

JANUARY 2008

Ingredients

• 2 bacon slices
• 2 cups chopped onion
• 1 1/4 cups chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced
• 6 (6 1/2-ounce) cans chopped clams, undrained
• 5 cups diced peeled baking potato (about 1 pound)
• 4 (8-ounce) bottles clam juice
• 1 bay leaf
• 3 cups fat-free milk
• 1/2 cup all-purpose flour (about 2 1/4 ounces)

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.