California Clam Chowder

Ingredients

• 3 tablespoons bacon grease or butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 2 potatoes, peeled and diced
• 1 (6.5 ounce) can chopped clams, drained
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley

Directions

1. Melt the bacon grease in a large pot over medium heat. Add the onion, garlic, and celery and cook until softened, about 5 minutes.
2. Stir in the flour until well combined. Gradually stir in the chicken broth and bring to a boil. Add the thyme, oregano, basil, and pepper. Reduce heat to low and simmer for 10 minutes.
3. Stir in the potatoes and clams and simmer for 10 minutes, or until the potatoes are tender. Stir in the cream and parsley and heat through.
4. Serve hot.

Interesting Facts

• California Clam Chowder is a classic West Coast dish.
• The original recipe was invented in the late 19th century.
• The dish is often served with crackers or oyster crackers.