I'm going to get right to the recipe...I have a little one BEGGING to play the computer, so I need to make this quick :)
New England Clam Chowder
5 center-cut bacon strips, cut into small pieces
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half (or heavy cream..or milk), divided3 cans (6 1/2 ounces each) chopped clams, 2 cans undrained, 1 can drained....reserve liquid from the drained can
Directions: In a large pot, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the dripping until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, 8 oz. clam juice, bouillon, pepper and thyme. Bring to boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half (or heavy cream, or milk) until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in clams(2 cans with juice and one can w/out juice and remaining half-and-half (or heavy cream, or milk); heat through (do not boil). If your chowder is too thick add reserved clam juice(from drained can) until it is the desired thickness. Sprinkle your reserved bacon over each serving. Serve with a nice warm fluffy roll :)..or in a bread bowl.