Lisa's Creamy Clam Chowder

Ingredients

• 4 slices of bacon, diced
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 large potatoes, peeled and diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 2 cans (6.5 ounces each) minced clams, undrained
• 1/2 cup heavy cream

Directions

1. In a large pot, cook the bacon over medium heat until crisp. Remove the bacon from the pot and set aside.
2. Add the onion, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Slowly stir in the chicken broth, stirring until all the flour is dissolved.
5. Add the potatoes, thyme, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
6. Stir in the clams and their juice. Simmer for 10 minutes.
7. Add the cream and bacon and simmer for 5 more minutes.
8. Serve warm.

Interesting Facts

• Clam chowder was first created in the 18th century by fishermen in New England.
• The first recipe for clam chowder was published in 1832.
• Clam chowder is traditionally served with oyster crackers or saltine crackers.