Brian's New England Clam Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup butter
• 6 slices bacon, chopped
• 1 large yellow onion, chopped
• 2 celery ribs, chopped
• 2 bay leaves
• 2 garlic cloves, minced
• 1/8 teaspoon thyme
• 3 -4 cups chicken stock (or equivalent of bouillion and less water)
• 4 medium russet potatoes, cubed
• 1 cup corn
• reserved clam juice, from the canned clams
• 36 ounces canned clams
• 1 pint heavy cream (half and half for you dieters)
• 1/2 cup chopped tomato (optional)

Recipe

• 1 add 1/4 of butter to stock pot and brown the bacon in the bottom.
• 2 once the bacon is done, remove it and save as garnish. add the remaining butter, onion, celery, thyme, bay leaves, and garlic. saute till soft.
• 3 add the chicken stock, potatoes, corn, and the reserved clam juice. cook on medium till tender. it will take about 25-30 minutes. if using the bouillion, you will need enough water to cover the potatoes.
• 4 add the clams and the cream.
• 5 adjust the seasonings with salt and pepper. thicken it to your taste. i use a slurry of flour and water strained. then bring to boil making sure you stir so as not to burn the bottom.
• 6 i like a few fresh pieces of tomato on mine at the last second.
• 7 serve with oyster crackers or saltines.