Our version of clam chowder is low in fat but high in flavor.
Oil your pan with canola oil and brown the turkey bacon until crisp. Remove two slices from the pan and cut into small squares to use as a topping later. Set aside.
Chop onions and slice celery into bite-sized pieces. Cut up the two slices of bacon and sautée with onions, celery and thyme and old bay seasoning. Cook for about two minutes.
Cube potoates. Add potatoes and bay leaf to pot. Simmer for 8-10 minutes until vegetables have softened.
In a separate bowl, mix milk, fat-free half and half, salt and flour together. Add to pot and continue to simmer on medium-high heat until thickened.
2 cans of clams with juice, and two cans of rinsed clams into pot and simmer for an additional 3 minutes.
Remove bay leaf. Serve soup. Garnish with chopped turkey bacon and parsley, if desired. Enjoy!