|New England Clam Chowder|
Total Time: 30 Minutes
- 4 thick cut bacon slices, chopped into 1/2 inch pieces
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 teaspoon minced garlic
- 3 small potatoes, peeled and cubed
- 1 cup water
- 1 bottle (8 ounces) clam juice
- 3 chicken bouillon cubes
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups half and half
- 4 cans chopped clams, undrained
In a large stock pot, cook bacon until crisp. Remove to paper towel and set aside. Saute celery and onion in the drippings until tender. Add garlic, cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil then reduce heat to simmer uncovered for 15-20 minutes, or until potatoes are tender.
In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and remaining half and half; heat through, but do not boil. Sprinkle bacon over the top when served.