Clam Chowder - Reluctant Entertainer

By sheilaolim

Yield: 5-6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

• 6 bacon strips, divided
• 2 Tbsp. butter
• 2 celery pieces, chopped
• 1 leek, finely chopped
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 3-4 small potatoes, peeled and cubed
• 1 cup broth
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups fat-free half-and-half, divided
• 2 cans (6-1/2 ounces each) chopped clams, undrained
• Chopped fresh chives or green onions, for garnish

Details

Adapted from reluctantentertainer.com

Preparation

Step 1

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. In the butter, saute celery, leek, onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Stir in clams and remaining half-and-half; heat through (do not boil); turn down to low heat. Add 4 strips of bacon (crumbled).

4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives