Healthy-ish New England Clam Chowder

My family LOVES Clam Chowder.  (I like it, too...without the icky clams.)  I make it for them once or twice a year, but can't justify it much more often than that because it's SO ridiculously high in fat.  This healthier version is a great compromise that they all LOVE...and one that I don't feel guilty serving them.  Win! Win!

INGREDIENTS:

1 tablespoon plus 1 teaspoon olive oil
6 slices bacon
1 large onion, chopped (about 2 cups)
6 stalks celery, diced (about 2 cups)
Kosher salt and freshly ground pepper
1 tablespoon finely chopped garlic (about 3 large cloves)
2 teaspoons chopped fresh thyme
2 1-pound containers frozen clams packed in their own juice, thawed, juice reserved
1 1/4 pounds russet potatoes, diced into 1/2 in pieces
1 bay leaf
1 tsp smoked paprika
S & P to taste
2 cups cold fat-free milk
2 tablespoons heavy cream
3 tablespoons all-purpose flour
Hot sauce (optional)

DIRECTIONS:

Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp. Transfer the bacon to a plate.

Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.

Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add paprika, salt and pepper.

Right before serving, top with bacon. Serve with the hot sauce.

Recipe Source: Adapted from Food Network Magazine - Jan/Feb 2012