New England Clam Chowder III

Ingredients

• 6 slices bacon, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 potatoes, peeled and cubed
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 (8 ounce) cans chopped clams, with juice
• 1 cup half-and-half cream
• Salt and pepper to taste

Directions

1. In a large pot over medium heat, cook the bacon until crisp. Remove the bacon from the pot, leaving the bacon grease.
2. Add the onion, celery, and garlic to the pot and sauté until the vegetables are tender, about 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Pour in the chicken broth and bring to a boil.
5. Add the potatoes, thyme, and bay leaf and reduce the heat to low. Simmer for 15 minutes, or until the potatoes are tender.
6. Stir in the clams and their juice and cook for 5 minutes.
7. Stir in the cream and cook until heated through.
8. Stir in the cooked bacon and season with salt and pepper to taste.
9. Serve hot with crusty bread.

Interesting Facts

• Clam chowder was first made by French-Canadians in the 1700s.
• The original chowder was made with fish, pork, and “crackers”, not potatoes.
• Clam chowder is the official state soup of Massachusetts.