Categories: chowder, clam, seafood, soup

Ingredients

• 4 cans (6 1/2 oz) chopped clams
• 2 (8 oz) bottles clam juice
• 5 slices bacon, cut into 1/2-inch pieces
• 3/4 cup onion, chopped
• 1/2 cup celery, chopped
• 1 1/2 tsp butter
• 2 cups red potato, cubed
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 2 1/4 cups evaporated fat-free milk
• 1 1/2 cups 1% low-fat milk
• 1 1/2 tbsp dry sherry
• 1 tbsp fresh parsley, chopped

Directions

1. Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.

2. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.

3. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.

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