Low-Fat Clam Chowder

• 4 pounds cherrystone clams, scrubbed
• 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
• 1 slice lean center-cut bacon, chopped
• 1 medium onion, diced
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 bay leaves
• 1 cup fat-free half-and-half
• Kosher salt and freshly ground pepper
• 4 teaspoons unsalted butter, sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon paprika

1. Put the clams and 2 cups water in a pot.
2. Cover, bring to a boil over medium-high heat and cook 5 minutes.
3. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
4. Pour the liquid into a large measuring cup.
5. (You should have 3 cups liquid; add water if needed.)
6. Wipe out the pot.
7. Pour the liquid back into the pot through a paper towel-lined sieve.
8. Add the potatoes, cover and simmer until tender, about 15 minutes.
9. Remove one-third of the potatoes.
10. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes.
11. Puree in batches in a blender until smooth.
12. Return the soup to the pot.
13. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes.
14. Add the onion and celery and cook until soft, about 5 minutes.
15. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes.
16. Add the bacon mixture and reserved potatoes to the soup.
17. Cover and cook over low heat, about 5 minutes.
18. Meanwhile, remove the clams from their shells and roughly chop.
19. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
20. Discard the bay leaves.
21. Season the soup with salt and pepper and reheat.
22. Serve topped with a slice of butter, parsley, chives and paprika.
23. Per serving: Calories 353; Fat 9 g (Saturated 4 g); Cholesterol 76 mg; Sodium 251 mg; Carbohydrate 36 g; Fiber 4 g; Protein 29 g
24. Photograph by Andrew Mccaul

cherrystone clams, redskinned potatoes, lean center, onion, celery, garlic, thyme, bay leaves, kosher salt, unsalted butter, parsley, fresh chives, paprika

Taken from www.foodnetwork.com/recipes/food-network-kitchens/low-fat-clam-chowder-recipe.html (may not work)