New England Clam Chowder

Source: Based on recipe from Never Trust a Culinary Student

2 slices thick-sliced bacon, chopped
1 cup onions, diced small
1/2 cup celery, diced small
2 cups potato, diced small (reduce to 1.5 cups?)
3 6.5-ounce cans clams, drained, juices reserved
1 can fat-free, reduced-sodium chicken broth (use clam juice or water, if desired)
1 cup water
1/4 cup flour, whisked with 1/4 cup of water to form a slurry
1/2 cup skim milk
1/2 cup heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh parsley, chopped

Cook bacon in a Dutch oven until crispy. Add onions and celery and cook until they begin to soften. Add reserved clam juice, broth and potatoes and simmer until potatoes are tender, about 10 minutes. Add flour slurry and simmer until soup begins to thicken. Add clams, milk and cream and heat through. Add salt and pepper to taste. Stir in parsley.

Approximately 6 servings (~1.5 cups per serving)

Nutritional Information (according to Mastercook, based on 6 servings): 311 Calories; 11g Fat (33.4% calories from fat); 29g Protein; 22g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 557mg Sodium.