Monday, March 21, 2011

Clam Chowder

1/2 lb bacon, minced
1 stalk celery, chopped
1 onion, diced
2 lg. potatoes, peeled and diced
1 tsp. thyme
Salt and pepper to taste
Chicken broth and clam juice, combined to make 2 cups
1 cup milk
1 cup half-and-half
1/4 cup flour
1/2 cup butter
2(6 1/2 oz) cans chopped clams, juice reserved

Fry Bacon until crisp, remove and set aside.  Cook the celery, onions and potato in bacon fat until the onions soften.  Add seasonings, milk, half-and-half, and broth.  Bring to a simmer and cook for 30 minutes, stirring frequently.  Make a roux by melting 1/2 cup butter in a skillet over medium-low heat, stir in flour.  Cook, stirring continuously for 2 to 3 minutes.  Slowly add 1 to 2 cups hot liquid to the roux, stirring to incorporate and remove lumps.  Immediately add roux mixture to chowder, stir to blend. Add clams and bacon.

Makes 4 servings.
Double for Christmas.

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