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, diced into small pieces size
  • 2 celery ribs, small dice
  • 1 large onion, small dice
  • 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, rub between hands (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. Top wit cooked bacon.