MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhode Island Clam Chowder
Categories: Seafood, Pork, Potatoes, Vegetables, Herbs
Yield: 9 Servings

2 oz Thin-sliced bacon; cut
- crosswise in 1/4" strips
1 1/2 oz Unsalted butter
1 lg Yellow onion; in small dice
4 Tender inner celery ribs;
- sliced across 1/8" thick
1 tb Fine chopped garlic
6 c Diluted clam broth
+=PLUS=+
2 c Fine chopped clam meat
1 1/2 lb Yukon Gold potatoes; peeled
- into 1/3" dice
2 1/2 ts Chopped fresh thyme
2 Turkish bay leaves
Fresh ground black pepper
2 tb Chopped fresh flat-leaf
- parsley

Put the bacon in a wide heavy-duty 4 to 5 quart pot or
Dutch oven and cook over medium heat, stirring
occasionally, until just beginning to turn crisp and
golden, about 4 minutes. Remove from the heat. Pour off
and discard the bacon fat, leaving the bacon in the pot.

Add the butter and onion and cook over low heat, covered,
stirring occasionally, until the onion is sweet and
tender, about 10 minutes. The onion shouldn't color. Add
the celery and garlic and cook, uncovered, stirring
occasionally, until all the vegetables are tender, 5 to 7
minutes more.

Add the clam broth, potatoes, thyme, bay leaves, and 1/4
tsp. pepper. Bring to a boil over high heat. Lower the
heat to maintain a simmer and cook until the potatoes are
tender, about 15 minutes.

Remove the soup from the heat, wait until it stops
simmering (this may take a minute if you're using a Dutch
oven), and stir in the clams and chopped parsley. Season
to taste with black pepper, if desired.

Serves 8 to 10

Yields about 10 cups

by Allison Ehri Kreitler

Recipe from: http://www.finecooking.com

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