New England Clam Chowder

4 cups chopped peeled baking potato1 center cut bacon slice, finely chopped4 tablespoons light butter or stick margarine2 cups finely chopped onions2 cups finely chopped celery1/3 cup flour31/2 cups of 2% milk1 8 oz. bottle clam juice2 ( 61/2 ) oz. cans chopped clams ( I usually add more than this, but you need to adjust the calories if you do)1/2 tsp salt1/2 tsp finely ground pepper1/4 tsp dried thyme

1. Place potatoe in large saucepan, add waterto cover. Bring to boil, cover, reduce heat, and simmer 12 mintues or just until tender. Drain in a colander. Remove 1 cup of the potato and set aside. Mash the remaining pototo with a fork.2.Add bacon to pan, place over medium heat, and cook until crisp. Remove bacon from pan, reserving drippings in pan. Set bacon aside. Add butter to drippings, anc cook over med. heat until butter melts. Add onion and celery, saute 7 minutes or until tender. Stir in flour Gradually add milk, stirring with a wisk until well blended. Bring to a boil, and cook 2 minutes or unti thick, stirring often. Stir in chopped bacon, clam juice, chopped potato, mashed potato, clams,and seasonings. Cook until heated well.Serving size 1 1/3 cupServes 6

Number of Servings: 6

Recipe submitted by SparkPeople user CIN3DEE1.