New England Clam Chowder 4 Servings

Ingredients

15oz        Whole baby clams (canned, drained, and reserve the liquid)

3Slice      Bacon, Cut Into Pieces

1/2C        Onion, Chopped

1C           Celery, finely diced

1-1/2C     Water

1/2C        Clam broth

1/2C        Carrots, finely diced (optional)

3C           Red skin potatoes, diced (washed not peeled)

1-1/2t       Salt

1/4t          Pepper

1/4t          Thyme leaves, dried, crushed, or 1T fresh

1C            Heavy cream

2C            Milk divided into 1-34C and 1/4C

3T            Flour

Process

Drain clams and retain 1/2C of broth

Cook diced bacon on Medium High

Add celery and onion

Cook until tender

Add clam liquid and 1-1/2C water

Add carrots

Cook until carrots are half done

Add potatoes

Cook 15-20 minutes until tender

Add thyme, salt, and pepper

Can be made ahead to here until ready to eat

Add clams, and 1-3/4C milk and cream

Blend remaining 1-1/2C milk with flour, stir into chowder, cook, stirring until just at the boil

Serve immediately