Best Clam Chowder

• Meat

  • 8 Bacon strips

• Seafood

  • 3 cans (6-1/2 ounces each of whole clams
  • 1 bottle Clam, juice

• Produce

  • 1 Bay leaf
  • 2 Celery, ribs
  • 1 Chives or green onions, fresh
  • 2 Garlic cloves
  • 1 Leek
  • 1 Onion, large
  • 3 Potatoes, small
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 cup Broth

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 tsp Salt
  • 1/2 tsp White pepper

• Dairy

  • 2 tbsp Butter
  • 2 cups Half and half

Found on reluctantentertainer.com

Description

Ingredients

• 8-10 bacon strips, divided
• 2 Tbsp. butter
• 2 celery ribs, chopped
• 1 leek, finely chopped
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 3-4 small potatoes, peeled and cubed
• 1 cup broth (chicken or vegetable)
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups half-and-half, divided
• 3 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces, drained
• Bay leaf
• Chopped fresh chives or green onions, for garnish

Directions

• 1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you dont want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. 2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. 3. Stir in (drained) clams and remaining 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 strips of crumbled bacon. 4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.