Misty’s New England Clam Chowder

Misty’s New England Clam Chowder

• 11 slices chopped bacon (chop length ways; then across)
• 1 1/2 cups chopped yellow or white onion
• ¾ - 1 cup chopped celery
• ½ cup plus 1 tablespoon butter (not margarine…Ewwww)
• ½ cup plus 1 tablespoon flour
• Salt and pepper to taste
• 2 bottles clam juice
• 1 cup chicken broth
• 3 cups Half & Half
• 4-5 6oz cans of chopped or minced clams. 
• 1 ½ cups peeled, diced and boiled potatoes; drained
• 1 teaspoon Thyme
• Parsley and Paprika for garnish

Cook bacon in large pot.  Drain bacon when finished cooking and put to the side.  Do not overcook bacon or make crispy.  Add celery and onion to bacon drippings and start to sauté.  Add butter and continue cooking for 2 minutes.  Stir in the flour and cook; stirring for 3 to 4 minutes making a blond roux.  Stir in the clam juice and chicken broth; bring liquid to a boil.  Reduce the heat to medium – low and simmer until the sauce begins to thicken, 4 to 6 minutes.  Stir in the half and half and continue to cook for another 4 minutes.  Season with salt and pepper.  Stir in cooked potatoes, bacon, and clams and simmer on low. When done put in bowl and garnish with a small pat of butter, paprika and parsley. 

****If the soup is too thin mix a couple tablespoons of Wondra flour or Corn Starch into ½ cup of cold milk.  Mix well and put into pot and continue cooking.  Once chowder has begun to boil it will thicken up.  If the chowder is still to thin; repeat step.  If chowder is too thick add more half & half or milk.