Contest-Winning New England Clam Chowder

4 center-cut bacon strips

2 celery ribs, chopped

1 large onion, chopped

1 garlic clove, minced

3 small potatoes, peeled and cubed

1 cup water

1 bottle (8 ounces) clam juice

1 TBL reduced-sodium chicken bouillon granules

¼ teaspoon white pepper

¼ teaspoon dried thyme

⅓ cup all-purpose flour

2 cups fat-free half-and-half, divided

2 cans (6-½ ounces each) chopped clams, undrained

Note: Ingredients may have been altered from the original.

Directions at tasteofhome.com

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