Low-fat clam chowder soup

Ingredients:

• 1.8 kg cherrystone clams, brushed
• 2 large red potatoes, peeled and cut into 1cm cubes.
• 1 slice lean bacon, cut into pieces
• 1 medium onion, diced
• 1 stalk celery, thinly sliced
• 2 cloves garlic, crushed
• 1 teaspoon fresh thyme
• 2 bay leaves
• 1 cup low-fat cream
• 4 tsp unsalted butter, chopped
• 2 tbsp chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 0.5 tsp paprika

Preparation:

1. Place the clams in a saucepan and cover with 2 cups of water. Cover, bring to a boil over medium heat, and simmer for 5 minutes. Remove the lid and continue simmering until the shells open, 5-10 minutes (discard any unopened clams); transfer the clams to a bowl.
2. Pour the clam broth into a large measuring cup. You should have 3 cups of liquid; add water if necessary. Rinse the pot. Strain the liquid back into the pot through a sieve lined with a paper towel. Add the potatoes, cover, and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue simmering the remaining potatoes, covered, until tender, about 10 minutes more.
3. Then, blend the mixture in several batches until smooth. Return the soup to the pan.
4. In a skillet over medium heat, cook the bacon until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, for about 3 minutes more. Add the bacon mixture and reserved potatoes to the soup. Cover and simmer over low heat for about 5 minutes.
5. Meanwhile, remove the clams from their shells and chop coarsely. Stir the clam meat and cream into the soup; remove from heat, cover, and let steep for 20-30 minutes.
6. Discard the bay leaf. Season the soup with salt and pepper and reheat. Serve with a knob of butter, parsley, green onions, and paprika.