Ingredients
Clam Chowda:
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
1bay leaf
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups clam juice
2 cans whole baby clams and their juice
Preparation
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and clam juice and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove thyme leaves, adjust seasonings
