Clam Chowder

🥘 Ingredients

• bacon strips 4
• celery ribs 2
• onion 1 large
• garlic 1 clove
• potatoes 3 small
• water 1 cup
• clam juice 8 oz
• reduced-sodium chicken bouillon granules 3 tsp
• white pepper ¼ tsp
• dried thyme ¼ tsp
• all-purpose flour ½ cup
• fat-free half-and-half 1 cup
• chopped clams 2 cans
• fat-free half-and-half 1 cup

1. 1

   In a Dutch oven , cook bacon strips over medium heat until crisp. Remove to paper towels to drain; set aside. Sauté celery ribs and onion in the drippings until tender. Add garlic and cook for 1 minute longer. Stir in potatoes , water , clam juice , reduced-sodium chicken bouillon granules , white pepper , and dried thyme . Bring to a boil. Reduce heat; simmer uncovered until potatoes are tender, 15-20 minutes .
2. 2

   In a small bowl, combine all-purpose flour and fat-free half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir until thickened, 1-2 minutes .
3. 3

   Stir in chopped clams and remaining fat-free half-and-half ; heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.