-Sit down and curl up with a bowl of this heart-warming soup.

New England Clam Chowder

6    slices turkey bacon, cooked

2    teaspoons olive oil

1    medium onion, chopped

2    stalks celery, chopped

2    teaspoons fresh thyme

1    medium red potato, diced

8    ounces clam juice

1    whole bay leaf

3    cups skim milk

½   cup evaporated skimmed milk

1/3 cup flour

12  ounces minced clams

2    green onions, chopped

Cook bacon until crisp, then crumble and set aside.  Heat oil in a medium pan over medium-high heat, then add onion, celery, and thyme.  Cook until softened, then add potato, clam juice, and bay leaf.  Simmer, covered, until vegetables are just tender (8-10 minutes).

In a medium bowl, combine the milks and four; add to the potato mixture and return to a simmer while stirring over medium-high heat.  Cook and stir until thickened

(~2 minutes).  Add clam and heat through.

Top with bacon pieces and chopped green onions before serving.  Makes 8 servings.

Nutrition Facts

Calories 178, Fat 4 grams, Saturated Fat 1 gram, Protein 18 grams, Carbohydrate 16 grams, Dietary Fiber 1 gram, Sodium 462 milligrams.