Clam Chowder III

By Yankee Magazine

Sep 18 2007

For a thicker broth, substitute a cup of heavy cream for a cup of the milk.


Serves 4-6


4 slices bacon
1 onion, peeled and chopped
2 stalks celery, chopped
2 potatoes, peeled and chopped
1/2 teaspoon chopped thyme
1 cup clam stock
3 tablespoons flour
3 cups milk
1 cup minced clams


Fry bacon in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onion and celery in fat. Add potatoes, thyme, and clam stock. Simmer partially covered, 15 minutes or until potatoes are barely tender. Blend flour and milk and pour into kettle. Stir until blended. Add clams and heat thoroughly. Do not boil. Garnish with reserved bacon, crumbled.