New England Clam Chowder

By á-178825

Contest Winning. 5 servings.

Ingredients

• 4 center cut bacon strips
• 2 celery ribs, chopped
• 1 Lg onion, chopped
• 1 garlic clove, minced
• 3 sm potatoes, peeled & cubed
• 1 c water
• 8 oz bottle clam juice
• 3 t reduced sodium chicken bouillon granules
• 1/4 t white pepper
• 1/4 t dried thyme
• 1/3 c all purpose flour
• 2 c half and half, divided (can use fat free)
• 2 cans (6 1/2 ozs each) chopped clams, undrained

Preparation

Step 1

In Dutch oven cook bacon over med heat until crisp. Remove to paper towels to drain; set aside. Saute celery & onion in drippings until tender. Add garlic; cook 1 min longer. Stir in potatoes, water, clam juice, bouillon, pepper & thyme. Bring to boil. Reduce heat; simmer uncovered 15-20 min until potatoes are tender.

In sm bowl combine flour & 1 c half and half until smooth. Gradually stir into soup. Bring to boil; cook & stir for 1-2 min until thickened.

Stir in clams & remaining half and half; heat through (Do Not Boil). Crumble cooked bacon; sprinkle over each serving.