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Plus+ 7 Per Serving
Ingredients:

2 teaspoons canola oil
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 medium red potato, diced
1 8-ounce bottle clam juice
1 bay leaf
3 cups low-fat milk
1/2 cup heavy cream
1/3 cup all-purpose flour
3/4 teaspoon salt
3 6-ounce cans chopped baby clams, rinsed
2 scallions, thinly sliced

New England Clam Chowder
WW Recipes
Breakfast Recipes
Beef Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Fish/Seafood
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Cracker Barrel Hashbrown Casserole
Strawberry Pretzel Salad
Baked Onion Rings
Baked Crab Cakes
Directions:

Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 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, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 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.

Makes 6 servings. (Serving Size 1 Cup)

Nutritional Info Per Serving: 253 calories; 13 g fat; 59 mg cholesterol; 20 g carbs;
16 g protein; 1 g fiber; 585 mg sodium