Clam Chowder


  • 4 thick cut bacon strips, cut into bits
  • 2 celery ribs, chopped
  • 1/2 large onion, chopped
  • 1 large garlic clove, minced
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounce) clam juice
  • 3 teaspoons (or 3 cubes) chicken bouillon granules
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1/3 cup flour
  • 2 cups fat free half and half, divided
  • 3 cans (6.5 ounce each) chopped clams, undrained

  1. In a large pot, Cook bacon over medium heat until crisp. Remove to a paper towel to drain and set aside.
  2. Saute celery and onion in bacon drippings until tender. Add garlic and cook for 1 minute longer. 
  3. Stir in potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat to simmer. Cook 15-20 minutes, uncovered, or until potatoes are tender. 
  4. In a small bowl combine flour and 1 cup of half and half until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes or until soup starts to thicken. 
  5. Stir in clams, bacon and 1 cup half and half. Heat through but do not boil. This should only take a couple minutes.
  6. Serve with oyster crackers and enjoy.

Serves: 5-6 servings

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