Clam Chowder (Retired)

Source: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/

Yield: 5 servings

See Tammy's important information regarding Canned Clams.

Tim's Notes

This recipe claims to be a contest winner. We'll see.

Substitutions:

• Three cups chicken stock for three tsp of chicken bouillon granules (and cook longer)?
• Grind fresh razor clams
• Eliminate flour; cook recipe longer
• Regular half-and-half (not fat free)

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
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/3 cup all-purpose flour
• 2 cups fat-free half-and-half, divided
• 2 cans (6-1/2 ounces each) chopped clams, undrained
• 2 tablespoons parsley, chopped

Directions

1. 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, until potatoes are tender, 15-20 minutes.
2. 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.
3. Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Crumble the cooked bacon; sprinkle over each serving.