In the Pacific Northwest, we dig our own razor clams and grind them for the chowder. Since those aren’t readily available elsewhere, canned clams are acceptable.
—SANDY LARSON PORT ANGELES, WA
PREP: 20 MIN. • COOK: 35 MIN. • MAKES: 5 SERVINGS
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6 1/2 ounces each) chopped clams, undrained
1. 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, for 15-20 minutes or until potatoes are tender.
2. 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 for 1-2 minutes or until thickened.
3. Stir in clams and the remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.