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Ingredients
0 servings

8bacon strips
divided

2 Tbspbutter

2 piecescelery
chopped

1leek
finely chopped

1onion
large, chopped

2garlic cloves
minced

3potatoes
small, peeled and cubed

1 cupbroth

1 bottleclam juice

½ teaspoonwhite pepper

½ teaspoonsalt

½ teaspoondried thyme

⅓ cupall-purpose flour

2 cupsfat-free half-and-half
divided
3 x 6.5 ouncescans of whole clams
undrained, chop into chunky pieces

bay leaf

fresh chives
Chopped, or green onions, for garnish
Instructions
Step 1
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings; saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
Step 2
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Step 3
3. Stir in clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Add 4 strips of bacon (crumbled).
Step 4
4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
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