CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
Ingredients
- 4 strips bacon center-cut
- 2 ribs celery chopped
- 1 large onion chopped
- 1 clove garlic minced
- 3 small potatoes peeled and cubed
- 1 cup water
- 1 bottle clam juice (8 oz)
- 3 tsp chicken bouillon granules reduced-sodium
- 1/3 tsp white pepper
- 1/4 tso thyme dried
- 1/3 cup all-purpose flour
- 2 cups half and half fat-free, divided
- 2 cans chopped clams (6-1/2 oz) undrained
Instructions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Sauté celery and onion in the drippings until tender.
- Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Yield: 5 servings.
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