Clam Chowder (Retired)

Source: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/

Yield: 5 servings

See Tammy's important information regarding Canned Clams.

Tim's Notes

This recipe claims to be a contest winner. We'll see.

Update: This was a major disappointment. Tammy could taste the flour. Times seemed off. And using chicken stock to replace bullion didn't work right. Flavor was not good. This is our first candidate for wiki retirement.

Substitutions:

• Three cups chicken stock for three tsp of chicken bouillon granules (and cook longer)?
• Grind fresh razor clams
• Eliminate flour; cook recipe longer
• Regular half-and-half (not fat free)

Ingredients

• 4 center-cut bacon strips, diced into small pieces size of a pea
• 2 celery ribs, small dice
• 1 large onion, small dice
• 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 white pepper
• 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh)
• 1/3 cup all-purpose flour
• 2 cups half-and-half, divided
• 2 cans (6-1/2 ounces each) chopped clams, undrained
• 2 tablespoons parsley, chopped

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
3. Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Top with cooked bacon.