Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4-6 minutes. Transfer half of the cooked bacon to a paper towel lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clamjuice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8-10 minutes.
Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring over medium high heat.Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions
Serving
Suggestions
253 calories, 13g fat, 1g fiber
Originally Submitted
10/31/2008
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