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New England Clam Chowder

In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

5 ServingsPrep: 20 min. Cook: 35 min.

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 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

2 of 2

New England Clam Chowder (continued)

Directions (continued)

boil). Crumble the reserved bacon; sprinkle over each serving.
Yield: 5 servings.

Nutrition Facts: 1-1/3 cups equals 260 calories, 4 g fat (1 g saturated fat), 22 mg cholesterol, 788 mg sodium, 39 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.