New England Clam Chowder

I love clam chowder, but I don't think I've ever made it before. My dad and brother have a great recipe that I have yet to try. I should've taken their advice and doubled the amount of clams in the recipe. This recipe was great but needed just a bit more meat to it! I've changed the amount in my directions below. Now that fall is here, this is a great, simple soup to keep you warm!

New England Clam Chowder

New England Clam Chowder-Adapted from Taste of Home
Total Time: 30 Minutes
Serves 5

• 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.