CLAM CHOWDER WITH BACON

CLAM CHOWDER WITH BACON image

Yield 6 bowls

Number Of Ingredients 16

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3 cans clams, chopped (6.5 oz)
1 cup of clam juice, from canned clams
4-5 medium potatoes peeled & finely diced
3-4 slices bacon
1 lg onion finely diced
1-2 celery stalks finely diced
3 cups whole milk
1 cup light cream
1/4 cup butter
1 tsp crushed thyme
1 tsp crushed sage
1 tsp black pepper
2 tsp sea salt
3 Tbs flour
1/2 cup chopped fresh Italian parsley for garnish
6 sourdough rounds (or less if you are serving fewer people.)

Steps:

Cut bacon in half and cook in large saucepan or Dutch oven until crisp. Remove bacon and set on paper towel. Crumble and set aside. Drain all but 1 Tbs bacon drippings from pot. Add clam juice, potatoes, onions, celery, butter and spices. Bring to boil and then cover and summer for 10 min, until potatoes are soft. Remove from heat and use fork to mash potatoes against inside of pot. Mix milk, cream and flour in a separate bowl. Pour into pot and mix. Heat on med and stir until soup thickens, 5-10 minutes. Add clams and heat through. Serve in sourdough bread bowls and add bacon, fresh parsley and some additional cracked pepper on top.