Creamy New England Clam Chowder
|Onions||2 Small, halved and thinly sliced|
|Sliced celery||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned minced clams||13 Ounce, undrained (2 Cans, 6 1/2 Ounce Each)|
|Peeled diced red potato||3 Cup (48 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|All purpose flour||2 Tablespoon|
|Half and half||3 Cup (48 tbs)|
|Dried whole thyme||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in pan.
Crumble bacon, and set aside.
Saute onion, celery, and garlic in reserved bacon drippings until tender.
Drain clams, reserving liquid; set clams aside.
Add reserved clam liquid, potato, and bottled clam juice to vegetable mixture; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender.
Remove from pan, and let cool slightly.
Add butter to pan; add flour, and stir until smooth.
Cook over medium heat, stirring constantly, 1 minute.
Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato mixture to white sauce in pan.
Cook 5 minutes, stirring frequently.
Stir in reserved clams, salt, thyme, pepper, and hot sauce; cook 1 minute.
Ladle into individual serving bowls; top with crumbled bacon, and sprinkle with chopped parsley.