Hearty Clam Chowder

Description

Source: Christmas With Southern Living 2003 - Southern Living

Warm up with a bowlful of this rich chowder loaded with clams and brimming chunks of potato.

Ingredients

• 4 bacon slices, chopped
• 3 celery ribs, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 large russet potatoes, peeled and cubed
• 4 (6 1/2-ounce) cans minced clams, undrained
• 2 (8-ounces) bottles clam juice
• 1 1/2 cups water
• 1 sprig fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1/3 cup all-purpose flour
• Garnish: fresh thyme

Directions

1. Cook bacon in a Dutch oven over medium-high heat 4 minutes or until almost crisp.
2. Add celery, carrot, and onion; cook 5 minutes, stirring often.
3. Stir in potato and next 6 ingredients.
4. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
5. Whisk together milk and flour until smooth.
6. Stir into chowder; simmer 10 minutes or until thickened, stirring often.
7. Remove thyme sprig before serving.
8. If desired, serve chowder in sourdough bread bowls.
9. Garnish, if desired.

Yield: 10 1/2 cups