Plum Island Sound Clam Chowder

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 0.5 cup celery chopped
• 16 ounce bottled clam juice 
• 26 ounce clams chopped canned
• 1.5 tablespoons cooking sherry dry
• 2.3 cups evaporated milk fat-free
• 1 tablespoon parsley fresh chopped
• 1 tablespoon thyme leaves fresh
• 1.5 cups milk 1% low-fat
• 0.8 cup onion chopped
• 2 cups potatoes red cubed
• 0.5 teaspoon salt 
• 5 slices center-cut bacon cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• slotted spoon
• dutch oven
• colander

Directions

1. Drain clams in a colander over a bowl, reserving juice.
2. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
3. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally.
4. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high.
5. Add onion, celery, and butter; saut 6 minutes or until vegetables are tender.
6. 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.
7. Sprinkle with parsley.