New England Clam Chowder

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IngredientsClam Chowder New England

  • 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 sign
  • 1/3 cup all – purpose flour
  • 2 cups fat – free half and half, divided
  • 2 cans (6 1/2 ounces each) chopped clams, undrained)


  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
  2. Sauté celery and onion in the drippings until tender. Add garlic; cook one minute longer.
  3. 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.
  4. In a small bowl, combine flour and 1 cup half-and-half until smooth.
  5. Gradually stir into soup. Bring to a boil; cook and stir for 1 – 2 minutes or until thickened.
  6. Stir in clams and remaining half and half; heat through (do not boil).
  7. Crumble the reserved bacon; sprinkle over each serving.

Yields five servings

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