New England Clam Chowder with croutons

4 slices turkey bacon, diced

3-4 scallions, chopped (or 1 1/2 cup onion)

1 clove garlic, chopped

2 carrots, chopped

1 large piece celery, chopped

4 cups cubed potatoes (5ish med. potatoes)

2 10-oz cans clams, drained (and chopped if whole/baby clams) with liquid kept

4 tbsp butter

3.5 cups fat free half and half

3-4 tbsp flour

pepper, salt, dill, parsley, etc

1 scallion, cut into tiny circles

shredded sharp cheddar

loaf of crusty bread, sliced

Put oven at 400.

Cut up bacon and put it in unheated stock pot. Cook until a bit crisp, add onions and garlic and about 1 tbsp butter (don't need butter if use real bacon, probably). Cook about 5 minutes, stirring with spatula occasionally. Add potatoes, carrots, and celery. Pour liquid from clams over vegetables, and add water until they are just barely covered. Add seasonings. Bring liquid to a boil and cover, cooking until potatoes are tender (15 min or so).

Prep bread with cheese on baking sheet. Put in oven once potatoes are done, and should be ready when soup is.

Add clams, half and half, butter, and enough flour to thicken soup. Don't boil, but cook about 5 more minutes, until everything heated, stirring to keep flour from clumping.

Serve garnished with a little cheese and scallions, with bread for dipping.

Makes 4-8 servings.