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5/5
(1 Votes)
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
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.
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