#THE #BEST #LIGHTER #NEW #ENGLAND #CLAM #CHOWDER
THE BEST LIGHTER NEW ENGLAND CLAM CHOWDER
This delicious New England Clam Chowder recipe is lightened up a bit with a few simple tweaks, yet still just as creamy, hearty and delicious as ever!
INGREDIENTS:
4 slices bacon, diced
1 medium onion, diced
1 stalk celery, ends trimmed and diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 (8 ounce) bottle clam juice
4 cups milk (I used 2%)
1 1/2 pounds Yukon gold or red potatoes, diced
1 bay leaf
1 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
2 (7-ounce) cans minced clams (not drained, keep the juice)
sea salt and freshly-cracked black pepper
optional garnish: chopped fresh chives or green onions, dash of hot sauce
DIRECTIONS:
1. Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate using a slotted spoon, reserving about 2 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 2 tablespoons of bacon grease.)
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