Plum Island Sound Clam Chowder

Ingredients

• 4 (6 1/2-ounce) cans chopped clams
• 2 (8-ounce) bottles clam juice
• 5 slices center-cut bacon, cut into 1/2-inch pieces
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 1/2 teaspoons butter
• 2 cups cubed red potato
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 1/4 cups evaporated fat-free milk
• 1 1/2 cups 1% low-fat milk
• 1 1/2 tablespoons dry sherry
• 1 tablespoon chopped fresh parsley

Preparation

1. Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
2. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
3. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.