Ingredients
4 center-cut bacon strips2 celery ribs, chopped1 large onion, chopped1 garlic clove, minced3 small potatoes, peeled and cubed1 cup water1 bottle (8 ounces) clam juice3 teaspoons reduced-sodium chicken bouillon granules1/4 teaspoon white pepper1/4 teaspoon dried thyme1/3 cup all-purpose flour2 cups fat-free half-and-half, divided2 cans (6-1/2 ounces each) chopped clams, undrained
Preparation
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
