New England Clam Chowder - Scott Johnson!

I do not care much for Clam Chowder and have never been successful in making a good batch.

***THIS RECIPE IS EXCELLENT!  SO DELICIOUS AND CREAMY!  TRUST ME, YOU'LL LOVE IT!  THANKS, SCOTT, FOR PERFECTING IT!

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 all-purpose flour

2 cups fat-free half-and-half, divided

2 cans (6-1/2 ounces each) chopped clams, undrained

Directions

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, 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.

Nutrition Facts

1-1/3 cups: 260 calories, 4g fat (1g saturated fat), 22mg cholesterol, 788mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 13g protein.