Smokey Clam Chowder

Name: Smokey Clam Chowder
Ingredients: 6 slices bacon, cut crosswise into thin strips; 1 medium onion, chopped (1/2 c.); 1 c. chopped celery; 2 cans minced celery; 2 c. water; 4 medium Idaho potatoes, pared and cubed; 2 c. milk; 3 Tbsp. flour; 1 c. half and half; 1 tsp. salt; 1/4 tsp. pepper; 1/4 c. chopped parsley

12 ingredients

15 steps

Ingredients

6 slices bacon, cut crosswise into thin strips
1 medium onion, chopped (1/2 c.)
1 c. chopped celery
2 cans minced celery
2 c. water
4 medium Idaho potatoes, pared and cubed
2 c. milk
3 Tbsp. flour
1 c. half and half
1 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley

Directions

1

Saute bacon until crisp and brown; remove to paper towel. Drain and set aside.
2

Spoon 2 tablespoons drippings in heavy saucepan.
3

Saute onion and celery in bacon drippings for 5 minutes or until softened.
4

Drain clams, reserving liquid.
5

Set clams aside.
6

Add clam liquid, water and potatoes in saucepan.
7

Bring to boiling, cover and boil gently about 20 minutes or until potatoes are tender.
8

Crumble drained bacon; reserve.
9

Stir together 1/4 cup of the milk and flour in a small bowl until smooth.
10

Stir into saucepan with remaining 1 3/4 cups milk and the half and half. Cook over medium heat, stirring constantly until mixture thickens and bubbles.
11

Stir in reserved clams, salt and pepper.
12

Simmer 2 minutes.
13

Ladle into heated soup bowls.
14

Sprinkle with bacon and parsley.
15

Yields 2 quarts.