Prep: 20 minutes
Cook: 40 minutes • Serves: 8
3 medium celery ribs, chopped (about 2/3 cup)
1/2medium onion, chopped (about 1/2 cup)
1/4cup PICS all-purpose flour
4 cans (6.5 ounces each) minced clams, drained and liquid reserved
1 cup PICS less-sodium chicken broth
4 medium red potatoes (about 1-3/4 pounds), unpeeled, cut into 1/2-inch pieces (about 5 cups)
3/4cup PICS half & half, at room temperature
1 teaspoon PICS Worcestershire sauce
3/4teaspoon PICS salt
1/2teaspoon PICS ground black pepper
Fresh chopped curly parsley for garnish (optional)
PICS oyster crackers and PICS hot sauce for serving (optional)
1.In large saucepot, cook bacon over medium-high heat 8 minutes or until crisp, stirring occasionally. Transfer bacon to paper towel-lined plate to drain. Once cooled, crumble.
2.Remove and discard all but 2 tablespoons bacon drippings in saucepot. To drippings, add celery and onion; cook over medium heat 8 minutes or until onion begins to soften, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Stir in reserved clam juice and broth. Add potatoes and heat to simmering. Reduce heat to medium-low; cook 8 minutes or until potatoes are almost tender, stirring occasionally.
3.Stir in half & half and clams; cook 10 minutes longer or until heated through, stirring occasionally. Stir in Worcestershire, salt, pepper and bacon. Add hot sauce to taste. Makes about 8 cups.
4.Garnish with parsley; serve with crackers and hot sauce, if desired.
Approximate nutritional values per serving:
180 Calories, 4g Fat (2g Saturated), 36mg Cholesterol,
784mg Sodium, 23g Carbohydrates, 2g Fiber, 12g Protein