BEST CLAM CHOWDER

8-10 bacon strips, divided

2 Tbsp. butter

2 celery pieces, chopped

1 leek, finely chopped

1 large onion, chopped

2-3 garlic cloves, minced

3-4 small potatoes, peeled and cubed

1 cup broth

1 bottle (8 ounces) clam juice

1/2 teaspoon white pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/3 cup all-purpose flour

2 cups fat-free half-and-half, divided

3 cans (6-1/2 ounces each) of whole clams, undrained, chop into chunky pieces

Bay leaf

Chopped fresh chives or green onions, for garnish

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1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings; saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Stir in clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Add 4 strips of bacon (crumbled).

4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.