New England Clam Chowder

New England Clam Chowder
New England Clam Chowder

Here on the Outer Banks you can always fine fresh clams. I alway stop by the local fish market,( Billy’s Seafood in Colington, Kill Devil Hill,NC) if you are in town, make this a priority! Using fresh clams makes this soup a great tasty treet when it starts to get cold out. My mom swears that you can freeze the clams for a winter soup, I have never tried that, but there is always a first!
Prep:20 min Cook:35 min
Makes: 5 servings
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, cubed
1 cup water 1 bottle of clam juice (8oz.)
3 Tsp. chicken bouillon granules
1/4 tsp. white pepper
1/4 tsp. dried thyme
1/3 cup all-purpose flour
2 cups fat free half-and-half
2 cans (6 1/2 oz. each) chopped clams or 1 cup of fresh chopped up clams
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. 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, for 15-20 minutes or until potatoes are tender.
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 for 1-2 minutes or until thickened.
3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. ENJOY!!

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