New England Clam Chowder

 

• 4 center-cut bacon strips
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 small potatoes, peeled and cubed
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 3 teaspoons reduced-sodium chicken bouillon granules
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1/3 cup flour, if no grains dont use it
• 2 cups fat-free half-and-half, divided
• 2 cans (6-1/2 ounces each) chopped clams, undrained, more clams add 2 more cans

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute 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, until potatoes are tender, 15-20 minutes.
2. 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 until thickened, 1-2 minutes.
3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. And green onions for extra flavor too!