Debbie’s Light Clam Chowder
Serves 8-10

4 slices bacon, cut into ½-inch slices
1 cup chopped onion
¾ cup chopped celery
4 cups chicken broth
3 cups (1/2 inch) cubed russet potatoes
¼ cup Wondra flour
1 ½ cups evaporated milk
2 6-ounce cans chopped clams in clam juice

In a large saucepan, cook the bacon, onion, and celery over medium-high heat until the bacon is slightly crisp and the vegetables are soft, about 10 minutes. Add the chicken broth and potatoes, and bring to a boil, scraping the bottom to loosen any browned bits. Reduce the heat to low, cover, and simmer for 8 to 10 minutes, until the potatoes are fork tender.

In a separate bowl, whisk the flour into ½ cup of the evaporated milk, then stir into the soup. Stir in the remaining 1 cup evaporated milk and all of the clams and juice. Increase the heat to medium and bring to a boil. Lower the heat and simmer, uncovered, for 5 to 7 minutes, until clams are cooked and soup has thickened. Ladle into bowls and serve hot.