Simple Clam Chowder

Name: Simple Clam Chowder
Ingredients: 2 bacon slices; 2 cups chopped onion; 1 1/4 cups chopped celery; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 2 garlic cloves, minced; 6 (6 1/2-ounce) cans chopped clams, undrained; 5 cups diced peeled baking potato (about 1 pound); 4 (8-ounce) bottles clam juice; 1 bay leaf; 3 cups fat-free milk; 1/2 cup all-purpose flour (about 2 1/4 ounces)

12 ingredients

3 steps

Ingredients

2 bacon slices
2 cups chopped onion
1 1/4 cups chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 garlic cloves, minced
6 (6 1/2-ounce) cans chopped clams, undrained
5 cups diced peeled baking potato (about 1 pound)
4 (8-ounce) bottles clam juice
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour (about 2 1/4 ounces)

Directions

1

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
2

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
3

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.