New England Clam Chowder

• 1 slice bacon (optional)


• 1/4 cup chopped sweet onion


• 1/2 cup chopped celery


• 2 - 6.5 ounce cans minced clams, drained (reserve juice)


• 1 cup diced potatoes


• 3 cups skim milk


• 1/4 cup all purpose flour


• 1/4 teaspoon dried thyme


• 1/4 teaspoon salt


• 1/8 teaspoon freshly ground white pepper

Grill bacon until crisp and crumble into small pieces.

Lightly spray nonstick sauce pan with low fat cooking spray. Add onion and celery and cook 3 - 4 minutes until lightly softened. Add potatoes and clam juice. Stir well and bring to a boil. Reduce heat and simmer for 10 minutes.

Combine milk, flour and seasonings and whisk until smooth. Stir into vegetables and cook over medium heat until potatoes are tender and chowder is thick and creamy. Stir frequently. Stir in clams and heat thoroughly, stirring continuously. Sprinkle each serving with bacon crumbles (optional).