Light(Er) Clam Chowder

• 6 slices Bacon
• 2 Tablespoons Reserved Bacon Drippings
• 1 cup Onion, Chopped
• 1 cup Celery, Diced
• 24 ounces, weight Minced Clams (reserve Liquid)
• 2 cups Peeled And Diced Potatoes
• 1/2 teaspoons Fresh Thyme Leaves (or 1/4 Teaspoon Dried)
• 1 whole Bay Leaf
• Salt And Pepper, to taste
• 1/2 cups Flour
• 6 cups Milk (skim To 2%)

1. Cook bacon until crisp; chop into small pieces and set aside. Reserve 2 tablespoons of the bacon drippings in a large stock pot. Add onion, celery and saute until translucent, about 5 minutes. Add clam juice, potatoes, thyme, bay leaf and 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and reduce to simmer for 10-15 minutes, or until potatoes are soft. In a bowl, whisk together flour and about 1/2 cup milk until there are no lumps.
2. Add flour mixture and remaining milk, bacon, and clams and heat gently until thickened. Do not boil. Taste for seasoning and salt and pepper to taste.

bacon, bacon, onion, celery, potatoes, fresh thyme, bay leaf, salt, flour, milk

Taken from tastykitchen.com/recipes/soups/lighter-clam-chowder/ (may not work)