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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Contest-Winning New England Clam Chowder   
    Categories: Seafood, Potatoes, Pork, Dairy, Vegetables   
         Yield: 5 servings   
       
         4 sl Center-cut bacon   
         2    Celery ribs; chopped   
         1 lg Onion; chopped   
         1 cl Garlic; minced   
         3 sm Potatoes; peeled, diced   
         1 c  Water   
         8 oz Bottle clam juice   
         3 ts Minor's Chicken Base   
       1/4 ts White pepper   
       1/4 ts Dried thyme   
       1/3 c  A-P flour   
         2 c  Half & Half; divided   
        13 oz (2 cans) chopped clams,   
              - undrained   
       
     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, chicken base, pepper and thyme. Bring   
     to a boil. Reduce heat; simmer, uncovered, until   
     potatoes are tender, 15-20 minutes.   
        
     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.   
        
     Stir in clams and remaining half-and-half; heat through   
     (do not boil). Crumble the cooked bacon; sprinkle over   
     each serving.   
        
     Sandy Larson, Port Angeles, Washington   
        
     Makes: 5 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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