January 21: New England Clam Chowder Day

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Title: Contest-Winning New England Clam Chowder
Categories: Seafood, Potatoes, Pork, Dairy, Vegetables
Yield: 5 servings

4 sl Center-cut bacon
2 Celery ribs; chopped
1 lg Onion; chopped
1 cl Garlic; minced
3 sm Potatoes; peeled, diced
1 c Water
8 oz Bottle clam juice
3 ts Minor's Chicken Base
1/4 ts White pepper
1/4 ts Dried thyme
1/3 c A-P flour
2 c Half & Half; divided
13 oz (2 cans) chopped clams,
- undrained

In a Dutch oven, cook bacon over medium heat until
crisp. Remove to paper towels to drain; set aside. Saute
celery and onion in the drippings until tender. Add
garlic; cook 1 minute longer. Stir in the potatoes,
water, clam juice, chicken base, pepper and thyme. Bring
to a boil. Reduce heat; simmer, uncovered, until
potatoes are tender, 15-20 minutes.

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 until thickened, 1-2 minutes.

Stir in clams and remaining half-and-half; heat through
(do not boil). Crumble the cooked bacon; sprinkle over
each serving.

Sandy Larson, Port Angeles, Washington

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)