Plum Island Sound Clam Chowder - cooking recipe

Ingredients

4 (6 1/2 ounce) cans chopped clams
2 (8 ounce) bottles clam juice
5 slices center-cut bacon, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1 1/2 teaspoons butter
2 cups cubed red potatoes
1 tablespoon fresh thyme leave
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 bay leaf
2 1/4 cups fat-free evaporated milk
1 1/2 cups 1% low-fat milk
1 1/2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Preparation

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