AUNT AUGUST'S NEW ENGLAND CLAM CHOWDER

Aunt August's New England Clam Chowder image

Provided by Sammie Christensen

Time 35m

Number Of Ingredients 12

1/2 lb bacon, cut into small pieces
2 medium onions, chopped
2 stalks celery, finely chopped
2x 8 oz bottle clam juice
1 1/2 c water
2-3 lb potatoes, peeled and chopped
3x 61/2 oz can(s) clams, chopped
1/4 tsp thyme
2 c heavy cream (may be substituted)
2 Tbsp butter, softened
1/2 c parsley, chopped
salt and pepper to taste

Steps:

1. Over medium heat, saute bacon in large Dutch oven til lightly brown. Drain off fat, leaving just enough to saute the onions and celery.
2. Add onion and celery to bacon, saute until onions are soft (about 5 min). Add clam juice, water and potatoes. Bring to a boil. Simmer over low heat until potatoes are tender (20-25 min). Add clams, stir in thyme and continue to simmer.
3. Heat the cream separately, almost to boiling, then pour it slowly into the clam mixture. Add salt and pepper to taste and stir in butter. Sprinkle with parsley before serving.