Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 4 slices bacon, chopped

  3. 1 medium onion, chopped

  4. 2 stalks celery, chopped

  5. 2 teaspoons chopped fresh thyme, or 1 teaspoon dried 1 medium red potato, diced

  6. 1 8-ounce bottle clam juice, (see Makeover Tip)

  7. 1 bay leaf

  8. 3 cups low-fat milk

  9. 1/2 cup heavy cream

  10. 1/3 cup all-purpose flour

  11. 3/4 teaspoon salt

  12. 12 ounces fresh clam strips, (see Shopping Tip), chopped, or 3 6-ounce cans chopped baby clams, rinsed

  13. 2 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.


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