New England Clam Chowder II

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: San Antonio Express-News, web posted: on 09/11/2007, adapted from Blount Seafood Corp.
 * Makes 6 servings

Ingredients

 * 2 slices bacon
 * 1 medium yellow onion, diced
 * 1 large rib celery, peeled and diced
 * ½ green bell pepper, seeded and diced (optional)
 * 1 tbsp butter
 * 4 tsp flour
 * 1 cup clam juice
 * 3 cups milk or mixture of milk and half-and-half
 * 3 – 4 boiled red potatoes, cut into 1½-inch dice
 * 1 cup chopped clams, with juice, either from can or foil pack
 * salt, to taste
 * pinch of white pepper or cayenne, or to taste
 * pinch of dried thyme

Directions

 * 1) Fry bacon until just crisp.
 * 2) Remove from pan.
 * 3) When bacon has cooled slightly, chop it and set aside.
 * 4) Pour off all but about 1 teaspoon bacon drippings.
 * 5) Put onion, celery and green pepper in skillet and gently sauté until vegetables are cooked.
 * 6) Set pan off the heat.
 * 7) In heavy-bottomed soup pot, melt butter.
 * 8) Add flour; stir and fry the mixture until it's cooked but not browned.
 * 9) In meantime, heat clam juice with milk or half-and-half.
 * 10) When flour mixture is cooked, slowly add hot milk mixture, whisking to incorporate it with the roux.
 * 11) Let it simmer, whisking to make it smooth as it thickens.
 * 12) When soup has thickened, add potatoes, clams, salt and pepper or cayenne, thyme and reserved bacon.
 * 13) Let simmer for a couple of more minutes until potatoes and clams are heated through.
 * 14) If it is thicker than you like, add a little more milk.

Nutritional information
Per serving:
 * 220 calories | 12g protein | 23g carbs | 2g dietary fiber | 10g fat | 40mg cholesterol | 260mg sodium