1 slice bacon

2 tsp. vegetable oil

1/2 C. chopped onion

1/2 C. chopped celery

1 clove garlic, minced

1/2 tsp. dried thyme

1 bay leaf

1 1/2 C. diced yukon gold potatoes (1/2 inch dice)

2 C. clam juice

1 1/2 C. 2% milk

1 1/2 T. all purpose flour

3 cans (6.5 oz each) minced clams, drained

1/4 C. chopped parsley

 

Cook bacon in microwave, per package directions, until crisp. Crumble into small pieces and set aside. In large saucepan, heat oil over medium low heat. Add onion, celery, and garlic and cook 5 minutes. Add thyme and bay leaf and continue to cook 3 minutes, stirring occasionally, until onion is softened but not browned. Add potatoes and clam juice. The liquid should just cover potatoes. Bring chowder to a simmer and cook potatoes about 10 minutes. They should be tender but not mushy. In small bowl, whisk 1/4 C. of the milk with flour until smooth. Add to chowder with remaining milk and increase heat to bring to a boil, stirring constantly, until soup has slightly thickened, about 3 minutes. Remove pot from heat and add clams. Remove bay leaf. Divide into 4 bowls and sprinkle each serving with crumbled bacon and parsley. Then add a few oyster crackers for that New England seaside feel.

 

Yield: 4 servings

Calories: 140

Fat: 5g

Fiber: 1g