Clam Chowder

Monday, August 17, 2015 10:39 a.m. by Cindy Rippe

Clam Chowder

Canned clams work just fine with this recipe! It's so delicious and really easy! 

Ingredients:

4 slices of bacon

2 celery ribs, chopped finely

1 large onion, chopped

1 clove of garlic, minced

3 small potatoes, peeled and cubed into small 1/2 pieces

1 cup of water

1 8 oz bottle of clam juice

3 teaspoons chicken bouillon granules

1/4 teaspoon white pepper

1/4 teaspoon dried thyme

1/3 cup flour

2 cups heavy cream (divided)

2  (6 1/2 oz) cans chopped clams, undrained

Instructions:

In a Dutch oven, cook bacon over medium heat until crisp. Remove and drain on paper towel lined plate. Set aside. Saute celery and onion in the drippings until tender. Add garlic, cook for 1 more minute. Stir in potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat. Simmer uncovered for about 20 minutes or until potatoes are tender.

In a small bowl, mix flour and 1 cup of the heavy cream until smooth. Slowly stir mixture into soup. Bring to a boil, cooking and stirring for about 2 minutes or until thickened. Stir in clams and remaining cream. Heat through (do not boil) Crumbled the cooked bacon and sprinkle over the top if desired.