New England Clam Chowder

Name: New England Clam Chowder
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 5
Ingredients: 4 strips center-cut bacon; 2 celery ribs, chopped; 1 large onion, chopped; 1 clove garlic, minced; 3 small potatoes, peeled and cubed; 1 cup water; 1 (8-ounce) bottle 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 (6.5-ounce) cans chopped clams, undrained

Seafood Stove-Top Diner-Style

Time: 35 minutes

Yield: 5 servings

About

Get ready for some soup stats brought to you courtesy of New England Clam Chowder! Did you know that clam chowder is amongst the top five soups served in the U.S.?! That's pretty wild, if you think about it. You'll definitely deem it number one once you taste this version of the creamy, clam-y classic. Here's another one for ya... different Northeastern states have different variations of the beloved clam chowder, and the debate continues as to which one is the best. However, we know that there truly is no other way to make it than the New England way: tender potatoes, fresh veggies, and hearty clams (and no tomatoes, ever). So, now that you've gathered some facts, you can be confident that New England Clam Chowder is the best choice to fill your bowl with!

Ingredients

4 strips center-cut bacon
2 celery ribs, chopped
1 large onion, chopped
1 clove garlic, minced
3 small potatoes, peeled and cubed
1 cup water
1 (8-ounce) bottle 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 (6.5-ounce) cans chopped clams, undrained

Directions

Step 1 -In a Dutch oven, cook the bacon strips over medium heat until they are crisp, then transfer to a paper-towel-lined plate. Crumble them once they have cooled.

Step 2 -Sauté the celery and the onion in the bacon drippings until they are tender.

Step 3 -Add the garlic to the veggie mixture and cook until it is fragrant, about 1 minute.

Step 4 -Stir the potatoes, the water, the clam juice, the bouillon granules, the white pepper, and the thyme into the veggie mixture and bring it to a boil.

Step 5 -Reduce the heat and simmer, uncovered, until the potatoes are tender, about 15-20 minutes.

Step 6 -In a small bowl, combine the flour and 1 cup of the half-and-half until it is smooth.

Step 7 -Gradually stir the flour mixture into the soup.

Step 8 -Bring the soup to a boil and cook, stirring occasionally, until it is thickened, about 1-2 minutes.

Step 9 -Stir the clams and the remaining half-and-half into the soup and cook until it is heated through. Be sure the soup does not boil.

Step 10 -Serve the soup in bowls with a sprinkle of the crumbled bacon.

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