Nancy's Note: Sadly, this recipe does not freeze well. Dairy-based soups become grainy when frozen and the potatoes will turn to mush. To extend the soup for several days, multiply the recipe ingredients and make the base to the point where it is thickened, but stop there and refrigerate any not eaten at that time. It will last up to a week.
Add the clams and extra 1/2 & 1/2 for the amount being served, heating on the stove until heated through. Don't boil or the clams will become tough & rubbery. Microwaving is ok, if done in bursts & stirred frequently.
Yield: 5 servings
Prep: 20 min
Cook: 35 min
Ingredients
4 center-cut bacon strips (or can use Canadian bacon or ham)
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
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained (minced are too small)
Directions
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Sauté 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.
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.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts
1-1/3 cups: 280 calories, 5g fat (1g saturated fat), 36mg cholesterol, 805mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
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