Clam Chowder

• 2 bacon slices
• 2 cups chopped onions
• 1 1/4 cups chopped celery
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 2 minced garlic cloves
• 6 6 1/2 oz cans chopped clams, undrained
• 5 cups diced peeled baking potatoes (about 1 pound)
• 4 8 oz bottles clam juice
• 1 bay leaf
• 3 cups fat free milk
• 1/2 cup flour

1. 1. cook bacon in large Dutch oven over med heat until crisp. Remove bacon from pan, reservin 1 tsp drippings in pan. Crumble baon and set aside. Add onion, celery, salt and thyme to pan, cook 4 minutes.
2. 2. Drain clams, reserving liquid. Add clam liquid, potato, clam juice and bay leaf to pan and bring to boil. Reduce heat and simmer 15 mnutes or until potato is tender. Discard bay leaf.
3. 3. Combine milk and flour, stirring wiht a whisk until smooth. Add to pan, bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams, cook 2 minutes.

bacon, onions, celery, salt, thyme, garlic, chopped clams, baking potatoes, clam juice, bay leaf, milk, flour

Taken from www.epicurious.com/recipes/member/views/clam-chowder-52119621 (may not work)