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Low-Fat Clam Chowder


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4 pounds cherrystone clams, scrubbed

2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes

1 slice lean center-cut bacon, chopped

1 medium onion, diced

1 stalk celery, thinly sliced

2 cloves garlic, minced

1 teaspoon fresh thyme

2 bay leaves

1 cup fat-free half-and-half

Kosher salt and freshly ground pepper

4 teaspoons unsalted butter, sliced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1/2 teaspoon paprika

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