adapted from Cooking Light magazine
4 turkey bacon slices
1 tub of mirepoix (I used one from Trader Joe's, but you could chop about 1 cup each of diced onions, celery, and carrots)
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon dried thyme
2 garlic cloves, minced
3 cans chopped clams, undrained
3 cups diced potatoes
1 bottle clam juice
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour
1. Dice bacon. Cook bacon in a large pan until crisp. Remove about 1 tablespoon for topping, set aside.
2. Add mirepoix, salt, thyme, pepper, paprika, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
3. Add clam liquid, potatoes, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
4. In a bowl, combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.