BEST CLAM CHOWDER

A classíc clam chowder recípe for any tíme of year, wíth perfect tastes of bacon and clams. The flavors míngle together ínto a delícíous Best Clam Chowder!

íNGREDíENTS:

• 8-10 bacon stríps, dívíded
• 2 Tbsp. butter
• 2 celery ríbs, chopped
• 1 leek, fínely chopped
• 1 large oníon, chopped
• 2-3 garlíc cloves, mínced
• 3-4 small potatoes, peeled and cubed
• 1 cup broth (chícken or vegetable)
• 1 bottle (8 ounces) clam juíce
• 1/2 teaspoon whíte pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dríed thyme
• 1/3 cup all-purpose flour
• 2 cups half-and-half, dívíded
• 3 cans (6-1/2 ounces each) of whole clams, chopped ínto chunky píeces, draíned
• Bay leaf
• Chopped fresh chíves or green oníons, for garnísh

DíRECTíONS:

1. ín a Dutch oven, cook bacon over medíum heat untíl crísp. Remove to paper towels to draín; set asíde. Add butter to the dríppíngs (you can spoon out some of the dríppíngs íf you don’t want to ues that much); saute celery, leek, and oníon untíl tender. Add garlíc; cook 1 mínute longer. Stír ín the potatoes, broth, clam juíce, salt, pepper and thyme. Bríng to a boíl. Reduce heat; símmer, uncovered, for 15-20 mínutes or untíl potatoes are tender.
2. ín a small bowl, combíne flour and 1 cup half-and-half untíl smooth. Gradually stír ínto the soup. Bríng to a boíl; cook and stír for 1-2 mínutes or untíl thíckened.
3. Read full recípe here:BEST CLAM CHOWDER

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