Light(Er) Clam Chowder

Name: Light(Er) Clam Chowder
Ingredients: 6 slices Bacon; 2 Tablespoons Reserved Bacon Drippings; 1 cup Onion, Chopped; 1 cup Celery, Diced; 24 ounces, weight Minced Clams (reserve Liquid); 2 cups Peeled And Diced Potatoes; 1/2 teaspoons Fresh Thyme Leaves (or 1/4 Teaspoon Dried); 1 whole Bay Leaf; Salt And Pepper, to taste; 1/2 cups Flour; 6 cups Milk (skim To 2%)

11 ingredients

2 steps

Ingredients

6 slices Bacon
2 Tablespoons Reserved Bacon Drippings
1 cup Onion, Chopped
1 cup Celery, Diced
24 ounces, weight Minced Clams (reserve Liquid)
2 cups Peeled And Diced Potatoes
1/2 teaspoons Fresh Thyme Leaves (or 1/4 Teaspoon Dried)
1 whole Bay Leaf
Salt And Pepper, to taste
1/2 cups Flour
6 cups Milk (skim To 2%)

Directions

1

Cook bacon until crisp; chop into small pieces and set aside. Reserve 2 tablespoons of the bacon drippings in a large stock pot. Add onion, celery and saute until translucent, about 5 minutes. Add clam juice, potatoes, thyme, bay leaf and 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and reduce to simmer for 10-15 minutes, or until potatoes are soft. In a bowl, whisk together flour and about 1/2 cup milk until there are no lumps.
2

Add flour mixture and remaining milk, bacon, and clams and heat gently until thickened. Do not boil. Taste for seasoning and salt and pepper to taste.