Brownie's clam chowder

By ginnylee_60

Ingredients

• 1 Tbs olive oil
• 1 cup chopped onion
• 1/2 cup each chopped celery and carrot
• 1 tsp minced garlic
• 4 strips bacon
• 1/4 cup flour
• 3 cups low-fat milk.
• 1 1/2 lbs red thin skinned potatoes cut into 1 inch chunks
• 4 cans (6.5 oz each) chopped clams, drained
• 2 bottles clam juice
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 - 1 tsp chopped fresh thyme leaves
• 1/4 cup half and half

Details

Servings 6

Preparation

Step 1

1. Heat oil in a 5-6 quart pot over medium heat. Cook onion, celery, carrot and garlic until softened, about 5 minutes. Transfer veggies to a plate.
2. cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 Tbs of drippings.
3. Add flour and cook, whisking constantly until browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper and reserved vegetables.
4. Simmer until potatoes are tender when pierced.about 25 minutes.Add thyme and half and half. Sprinkle with bacon.