Clam Chowder

 

Okay, ladies.  This clam chowder is not Dad's recipe, since I couldn't get that in time, but here's one that I adapted from myrecipes.com.  And I have to say, it turned out pretty darn tasty. Seriously. The original was all low fat and that sort of nonsense.  Hope you enjoy my rich, fatty version. :) 

 

2 bacon slices

2 cups chopped onion

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1 1/4 cups chopped celery

1/2 teaspoon salt

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1/2 teaspoon dried thyme

2 garlic cloves, minced

6 (6 1/2-ounce) cans chopped clams, undrained

5 cups diced peeled baking potato (about 1 pound)

1 (14.5 oz) can chicken broth, plus 1 can full of water  

1 bay leaf

 1/2 c butter

3 cups half and half 

1/2 cup all-purpose flour (about 2 1/4 ounces)

Freshly ground pepper to taste

Preparation

1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
2. Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
3. Melt butter in pan.  Whisk in flour until smooth and boiling.  Slowly add half and half and stir constantly over low-medium heat until thickened, about 12 minutes. Add clams; cook 2 minutes. Add freshly ground pepper to taste.  Sprinkle with bacon.