End of Summer New England Chowder

Lisa Jerrier

At The Ramp

Summers Ending

2 bacon slices

2 cups chopped onion

1 1/4 cups chopped celery

1/2 teaspoon salt

1/2 teaspoon dried thyme

2 garlic cloves, minced

6 (6 1/2-ounce) cans chopped clams, undrained

5 cups diced peeled baking potato (about 1 pound)

4 (8-ounce) bottles clam juice

1 bay leaf

3 cups fat-free milk

1/2 cup all-purpose flour (about 2 1/4 ounces)

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Step 2

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Step 3

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.