light clam chowda

wait, this post isn't about cookies, chocolate or all things butter?
i know, i know, i've been hitting the sweets a bit too hard, so says a dear friend.
and my thighs for that matter.
so here's a savory and healthy recipe for those of you keeping score.
(i.e., the scale)
hearty and comforting clam chowda.

i'll let you know right now that soup is one of the hardest things for me to photograph.

i've definitely improved my photography skills over the past 2 years, but i still struggle with soup.
or really anything that is served in a bowl.

still, that being said, this clam chowda is pretty darn tasty even if you're not getting the best view of its awesomeness.

it's chock full of (you guessed it) clams in a creamy broth rich in potatoes, onions and a plethora of spices. 

the chowda cooks up in less than an hour.
pretty good for homemade soup right?

oh yeah, and you can top it with bacon.

don't say i never let you have your cake and eat it too.

ok so the bacon might not be the most traditional (or healthy) ingredient in clam chowder, but believe me clam chowder and bacon go together like peanut butter and jelly.
i.e. a match made in heaven.

since the lovely weather a$$hats gods promise winds and a whopping 42 degrees on saturday; you should forgo the outside completely, stay in, watch soapnet and eat soup...

Recipe: Light Clam Chowda

Ingredients:
3 slices bacon
2 tsp olive oil (if needed)
1/2 large onion, diced
2 garlic cloves, diced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp red pepper flake
1/2 tsp paprika
1/2 tsp crushed bay leaf (or one whole bay leaf)
1 medium potato, skin removed, diced small
1 tbsp flour
1 can clams (clams and juice)
1.5 cups vegetable broth
3/4 cup ff half and half

Method:
-in a large soup pot or dutch oven, cook bacon, 8-10 minutes or until crispy, remove
-depending on the bacon you use, you may need to add the olive oil at this point
-add diced onion and garlic, and let cook till softened, 5-10 minutes
-add diced potato, stir to combine
-add spices, let cook 10-15 minutes
-add broth and clam juice, bring up to a boil
-let simmer about 20 minutes
-using a hand blender or regular blender: blend soup till semi-smooth. try to leave it a bit chunky
-once soup is at desired consistency, add ff half and half
-let simmer on low another 10 minutes
-add clams and let heat through, but do not boil, about 5-7 minutes
-serve with bacon crumbles and oyster crackers