New England Clam Chowder

The addition of the bacon really takes this classic clam chowder to the next level! The savory, saltiness, plus the added crunch, really make the soup what it is! Serve the soup as the main course, or as a side. With the cooler temperatures of fall, this soup definitely satisfies!

2 slices of bacon

2 C onion, chopped

1 ¼ C celery, chopped

½ t salt

½ t thyme

3 cloves of garlic, minced

6 (6 ½ ounce) cans of chopped clams

1 # red bliss potatoes, quartered

4 (8-ounce) bottles of clam juice

2 C skim milk

1 C half-and-half

½ C whole wheat flour

Cook the bacon in a large skillet until done, them set aside, reserving the drippings. Add the onion, celery, and garlic to the drippings. Cook for a few minutes, then add the salt and thyme. Cook for an additional 5 minutes, or until tender.

Meanwhile, drain the clams, reserving the liquid. Add the clam liquid, potatoes and clam juice into a large pot. Scrape the onion and celery mixture into the large pot as well. Bring to a boil, then let simmer for 20 minutes.

Combine the skim milk, half-and-half, and flour in a small bowl. Whisk to combine. Add to the large pot and let simmer for an additional 13 minutes. Add the clams, and cook for 2 additional minutes. Serve warm with crumbled pieces of bacon as a garnish.