New England Clam Chowder
- 3- 6 ½ oz cans minced clams
- 5 slices bacon chopped into pieces
- 4 medium potatoes diced into bite size pieces
- 2- 3 stalks of celery, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups clam juice reserved from cans, supplemented with water, clam or chicken broth
- 2 cups milk or for those hedonists out there, ½ and ½ or cream
- 3 tbs flour
- Thyme, dill, salt and pepper to taste.
Drain clams reserving the liquid and adding enough water or broth to make 2 cups. In soup pan fry bacon pieces until crisp. Drain on paper towels and set aside. Drain off some bacon fat, leaving enough to cover the bottom of the pan. Add onions, celery and garlic to drippings, sauté until tender. Add potatoes, clam juice and broth, and cook until potatoes are tender over medium heat. Whisk flour into ½ cup of the milk until smooth, add to rest of milk and add to potatoes and broth along with the drained clams. Simmer until thickened, add bacon and serve with crusty bread. Add chopped kale, chard, carrots and or corn to beef up nutrition.