Ingredients: |
Ingredients: 4 slices bacon, diced (I used a kitchen scissor to cut into tiny pieces)
1 medium onion, diced
2 celery stalks, ends trimmed and diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 bottle (8 ounces) clam juice
3 cups 1% milk
1 cup fat free half-n-half
1 lb. Yukon gold potatoes, diced (the smaller pieces the better)
1 bay leaf
1 teaspoon garlic salt (I used Trader Joe's brand), or to taste
1/2 teaspoon Old Bay seasoning
1/2 teaspoon smoky paprika
1/2 tsp. thyme
1/4 tsp. freshly-ground black pepper
2 cans (6.5 ounces each) minced clams, with juice
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Directions: |
Directions:1. Heat a large pot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, leaving bacon grease in the stockpot.
2. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Add celery and garlic, and sauté for an additional minute, stirring occasionally. Sprinkle the flour on top of the mixture and stir until combined. Sauté mixture for an additional minute.
3. Add in the clam juice and stir until combined. Stir in the milk, half-n-half, potatoes, bay leaf, garlic salt, Old Bay, paprika, thyme, black pepper and cooked bacon bits and stir until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
4. Reduce heat to medium-low, cover, and simmer for about 20 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.
5. When the potatoes are soft, stir in the clams. Taste, and season with more salt and pepper if needed. |
This recipe for Creamy Clam Chowder is from