cooking light's clam chowder

i enjoy a good chowder when it's cold and windy, so i whipped this one up last weekend. i would definitely recommend making it ahead of time, letting it cool in your fridge, and then reheating - the flavors develop nicely that way.

i had brought leftover chowder to work for lunch this week, which made me very excited. unfortunately, as i was taking the tupperware from my office to our mini-fridge, i dropped the container. the tupperware actually broke (who knew this was possible?), and i was left to cry over spilt chowder. luckily, i come in to the office earlier than everyone else, so there was no audience for this performance. consider all tears shed a testament to how delicious this healthy chowder is!

Plum Island Sound Clam Chowder
From Cooking Light

4 (6 1/2-oz.) cans chopped clams
2 (8-oz.) bottles clam juice
5 slices bacon, cut into 1/2-inch pieces (i used uncured bacon)
3/4 cup chopped onion
1/2 cup chopped celery
1 1/2 t. butter
2 cups cubed red potato
1 T. fresh thyme leaves
1/2 t. salt
1/4 t. black pepper
1 bay leaf
2 1/4 cups evaporated fat-free milk
1 1/2 cups 1% low-fat milk
1 1/2 T. dry sherry (i used sherry vinegar because i had it lying around)
1 T. chopped fresh parsley

Drain clams in a colander over a bowl, reserving juice. Add bottled juice to reserved juice to equal 3 1/2 cups. Set aside.

Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon, reserving only 2 t. of bacon fat in pan (remove the rest). Return bacon to the pan, increse heat to medium-high. Add onion, celery, and butter; saute 6 minutes or until vegetables are tender.

Add clam juice mixture, potato, and next 4 ingredients (through bay leaf), bring to a boil. Cover, reduce heat and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.