Contest-Winning New England Clam Chowder Recipe
"In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington..."
INGREDIENTS
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4 center-cut bacon strips
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2 celery ribs, chopped
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1 large onion, chopped
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1 garlic clove, minced
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3 small potatoes, peeled and cubed
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1 cup water
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1 bottle (8 ounces) clam juice
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3 teaspoons reduced-sodium chicken bouillon granules
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1/4 teaspoon white pepper
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1/4 teaspoon dried thyme
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1/3 cup all-purpose flour
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2 cups fat-free half-and-half, divided
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2 cans (6-1/2 ounces each) chopped clams, undrained
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