ALASKIAN MEXICAN CLAM CHOWDER

ALASKIAN MEXICAN CLAM CHOWDER image

Yield Serves l4 depending on the size of the bowl

Number Of Ingredients 14

1 medium chopped onion
2 cleaned and chopped bell peppers
1 chopped branch of celery
3slices bacon
l chopped clove of garlic
1 tbsp. of butter
1 tsp. of thyme
1/2 a bayleaf
2 chopped fresh tomatoes (with juice)
1 cup of clams abd juice
1 tbsp. chicken base
1 qt. water
1 diced potato
flour and water to thicken

Steps:

Fry 3 slices bacon and use the fat from the bacon plus 1 tbsp. of butter to saute the chopped onion, green pepper,branch of celery,and chopped clove of garlic. When the above items are soft add 1 tsp. thyme and 1/2 bay leaf. Simmer for 5 minutes and then add the chopped tomatoes with it's juice and 1 cup clams and it's juice. Let boil and then add to 1 heaping tbsp. of chicken base, 1 quart of water. Let soup come to a boil. Add 1 diced potato, when he potato is tender, thicken with flour and water and correct seasoning with salt and pepper.