Ingredients: |
Ingredients: 8-10 bacon strips divided 2 T butter 2 celery ribs chopped 1 leek finely chopped 1 large onion chopped 2-3 garlic cloves minced 3-4 small potatoes (red potatoes or Yukon gold) peeled and cubed 1 c broth chicken or vegetable 1 bottle 8 oz clam juice 1/2 tsp white pepper 1/2 tsp salt 1/2 tsp dried thyme 1/3 c all-purpose flour 2 c half-and-half divided 3 cans 6-1/2 oz each of whole clams, chopped into chunky pieces, drained Bay leaf Chopped fresh chives or green onions for garnish
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Directions: |
Directions:In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to use that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; 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 the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives. |