Clam Chowder

Clam Chowder

This is my lightened up, and on a budget version of a clam chowder.  I thought it turned out quite well.  But for more intense flavor use 6 cans of clams instead of 3, and substitute the chicken broth with 2 extra cups of clam juice.  These changes will add additional flavor, but will make this soup more pricey.

-2 Tbsp butter
-1 onion, diced
-2 stalks celery, diced
-1/2 tsp thyme
-2 cloves garlic, minced
-2 cups chicken broth
-2 potatoes, peeled and diced
-1 bay leaf
-2 cups clam juice
-1/2 cup all-purpose flour
-3 cups fat-free milk
1/2 tsp salt
-1/4 tsp pepper
-3 (6 oz) cans chopped clams, drained with juice reserved

In a large pot, melt  butter over medium heat. Saute onions, and celery in butter until tender. Add thyme and garlic, saute 1 additional minute.  Add chicken broth, reserved clam liquid, potatoes, bay leaf, and clam juice.  Bring to a boil, reduce heat and simmer for 15 minutes. Whisk together flour and milk.  Pour milk mixture into pot.  Simmer 12 minutes.  Add salt,  pepper, and clams; cook an additional 2 minutes. Remove from heat and serve.