New! New England Clam Chowder

• 1 tablespoon plus 1 teaspoon olive oil
• 4 slices Canadian bacon, diced (2 ounces)
• 1 large onion, chopped (about 2 cups)
• 6 stalks celery, diced (about 2 cups)
• Kosher salt and freshly ground pepper
• 1 tablespoon finely chopped garlic (about 3 large cloves)
• 2 teaspoons chopped fresh thyme
• 2 1 -pound containers frozen clams packed in their own juice, thawed, juice reserved
• 1 1/4 pounds russet potatoes, cut into 1/2-inch dice
• 1 bay leaf
• 2 cups cold low-fat (1 percent) milk
• 2 tablespoons heavy cream
• 3 tablespoons all-purpose flour
• Hot sauce (such as Tabasco), for serving (optional)

1. Heat 1 teaspoon of the oil in a large soup pot over medium-high heat.
2. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes.
3. Transfer the bacon to a plate.
4. Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
5. Add the garlic and thyme and cook, stirring, for 1 minute more.
6. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.
7. Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
8. Whisk the milk, cream and flour in a bowl until the flour is dissolved.
9. Slowly add the mixture to the pot, stirring constantly.
10. While stirring, bring the soup to a simmer (do not boil).
11. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes.
12. Add the clams and simmer 2 minutes more.
13. Discard the bay leaf.
14. Add salt and pepper to taste.
15. Right before serving, stir in the bacon.
16. Serve with the hot sauce.
17. Per serving: Calories 312; Fat 8 g (Saturated 2 g); Cholesterol 66 mg; Sodium 510 mg; Carbohydrate 33 g; Fiber 3 g; Protein 27 g
18. Photograph by Yunhee Kim

olive oil, bacon, onion, stalks celery, kosher salt, garlic, thyme, own juice, russet potatoes, bay leaf, percent, heavy cream, allpurpose, sauce

Taken from www.foodnetwork.com/recipes/ellie-krieger/new-new-england-clam-chowder-recipe.html (may not work)