Award Winning Clam Chowder - cooking recipe

Ingredients

3 ounces vegetarian bacon, diced
1 cup onion, diced
1 cup celery, diced
3 cups new potatoes, cooked firm and diced
4 cups evaporated skim milk
1 1/2 cups clams, chopped
1/3 cup flour
1/2 cup fat-free half-and-half
3 ounces Smart Balance butter spread
2 ounces clam base
1 1/4 cups clam juice
1 garlic clove, minced
1 teaspoon marjoram
2 teaspoons fresh basil, chopped
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cup fresh parsley
white pepper
black pepper
cayenne, to taste

Preparation

In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.