Clam Chowder. serves 5
INTRGASTION
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. 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.
