Posted by moderndaygourmet on November 13, 2007
This is similar to a recipe that was published in Cooking Light but I changed it up some. I love this soup and even my husband who isn’t a big soup fan said it was great.
2 (6 1/2-ounce) cans chopped clams, undrained
2 (8-ounce) bottles clam juice
4 bacon slices
1/2 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
3 cups cubed red potato
2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
1 bay leaf
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and bacon. Cook 5 minutes. Discard bay leaf. Garnish with thyme sprigs, if desired.