Published: by Absolutely Recipes, in the recipes category.

New England Clam Chowder Recipe.

Ingredients:

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 TSPs reduced-sodium chicken bouillon granules
1/4 TSP white pepper
1/4 TSP dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Recipe Instructions:

In a Dutch oven, cook bacon over medium heat until crisp.
Remove to paper towels to drain; set aside.
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.

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.

Stir in clams and remaining half-and-half; heat through (do not boil).
Crumble the cooked bacon; sprinkle over each serving.

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