Lighter Clam Chowder
Odds And EndsWhen it’s cold outside and you want to warm up with a hot cup of soup, this clam chowder recipe with milk is a creamy, yet lighter version, of this traditional New England favorite.
Ingredients
- 8 slices – reduced-sodium bacon, chopped
- 1 – medium onion, chopped
- 4 stalks – celery, chopped
- 1 teaspoon – dried thyme
- 2 – bay leaves
- 1 1/4 pounds (about 4-5 small) – red potatoes, chopped small
- 1 15-ounce can – clam broth
- 4 cups – reduced-fat milk
- 1/2 cup – all-purpose flour
- 1 1/2 teaspoons – kosher salt
- 1 pound – fresh or frozen and defrosted clam strips, chopped, juices reserved
- 3 – scallions, thinly sliced
- freshly ground pepper, to taste
- oyster crackers (optional)