Clam Chowder

INGREDIENTS:

• Saute:
• 8-10 bacon strips, divided (or more!)
• 2 Tbsp. butter
• 2 celery ribs, chopped
• 1 leek, finely chopped (omit)
• 1 medium onion, chopped
• 3-4 garlic cloves, minced
• 
  
• Cook then Add:
• 4-5 carrots
• 3-4 small potatoes, peeled and cubed
• 1 cup broth (chicken + 2 T Bouillon)
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme (omit)

   Add at end (don't boil):

• 2 cups half-and-half, divided
• 2-3 cans (6-1/2 ounces each) of whole clams (Bumble Bee brand is good)
• 1 Bay leaf
• Chopped fresh chives or green onions (and LOTs of bacon), for garnish

DIRECTIONS:

1. In a Dutch oven, cook bacon over medium heat until crisp. Add butter to the drippings & saute garlic, celery, leek, and onion until tender. Stir in flour.

2. Stir in the cooked carrots & potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.

3. Stir in (undrained) clams and 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 4-10 strips of crumbled bacon.

4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

All images and text ©Sandy Coughlin for Reluctant Entertainer.

Recipe Permalink: https://reluctantentertainer.com/best-clam-chowder/ (with my modifications)