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Simple Clam Chowder
Ingredients
- 2 bacon slices
- 2 cups chopped onion
- 1 1/4 cups chopped celery
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 2 garlic cloves, minced
- 6 (6 1/2 oz) cans chopped clams, undrained
- 5 cups diced peeled baking potato (about 1 lb)
- 4 (8-oz) bottles clam juice
- 1 bay leaf
- 3 cups fat-free milk
- 1/2 cup all-purpose flour
Instructions
- Cook bacon in a large Dutch oven over medium heat until crisp. Remove from pan, reserving 1 tsp drippings in pan. Crumble & set aside.
- Add onion, celery, salt, thyme & 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 & flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes oruntil thick, stirring constantly.
- Add clams; cook 2 minutes. Sprinkle with bacon.