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Name: Clam Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: INGREDIENTS:; 8-10 bacon strips divided; 2 Tbsp. butter; 2 celery ribs chopped; 1 leek, finely chopped; 1 large onion chopped; 2-3 garlic cloves minced; 3-4 small potatoes peeled and cubed; 1 cup broth (chicken or vegetable); 1 bottle (8 ounces) clam juice; 1/2 teaspoon white pepper; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 1/3 cup all-purpose flour; 2 cups half-and-half divided; 3 cans (6-1/2 ounces each) of whole clams chopped into chunky pieces, drained; Bay leaf; Chopped fresh chives or green onions for garnish

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INGREDIENTS

INGREDIENTS:
8-10 bacon strips ; divided
2 Tbsp. butter
2 celery ribs ; chopped
1 leek, finely ; chopped
1 large onion ; chopped
2-3 garlic cloves ; minced
3-4 small potatoes peeled and cubed
1 cup broth (chicken or vegetable)
1 bottle (8 ounces) clam juice
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half ; divided
3 cans (6-1/2 ounces each) of whole clams ; chopped into chunky pieces, drained
Bay leaf
Chopped fresh chives or green onions ; for garnish

INSTRUCTIONS

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.

4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

NOTES

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Clam Chowder

INGREDIENTS:
8-10 bacon strips divided
2 Tbsp. butter
2 celery ribs chopped
1 leek, finely chopped
1 large onion chopped
2-3 garlic cloves minced
3-4 small potatoes peeled and cubed
1 cup broth (chicken or vegetable)
1 bottle (8 ounces) clam juice
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half divided
3 cans (6-1/2 ounces each) of whole clams chopped into chunky pieces, drained
 Bay leaf
 Chopped fresh chives or green onions for garnish

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

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Nutrition

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Serving Size: 1 (4113g)
Recipe Makes: 1

Calories: 7871
Calories from Fat: 6813 (87%)

Amt Per Serving		% DV

	Total Fat 757g	1009 %
	Saturated Fat 474.9g	2374 %
	Monounsaturated Fat 207.6g
	Polyunsanturated Fat 28.5g
Cholesterol 2225.4mg		685 %
Sodium 4592.5mg		158 %
Potassium 5009.4mg		132 %
Total Carbohydrate 194.5g		57 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 189.1g
Protein 110.6g		158 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7871

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