Ingredients
1/2 package of bacon, diced
1 medium onion, grated with large holes of grater
2 stalks celery, finely diced along with some leaves
1 carrot, grated
1/2 cup butter (1 stick)
1/2 cup white wine
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 bottles clam juice plus liquid from canned clams
6 cups half and half
1/8 t. each fresh nutmeg, cayenne pepper
1/4 t. thyme, dried
1 t. chives, dried
1-30 oz. bag diced hash brown potatoes (time/back saver)
5 cans whole baby clams (equals about 5 cups worth)
Preparation
In a large stock pot cook bacon until crisp, remove from pan to drain; crumble. Reserve drippings. Add butter, celery, carrot & onion to pan sauté until tender. Stir in wine to deglaze the pan, allow to bubble for a minute & reduce. Stir in flour, cook and stir until smooth and bubbly. Add clam juice (from bottles AND liquid in canned clams) and half and half all at once. Add spices; cook and stir until the mixture bubbles and thickens. Add potatoes, simmer until tender & chowder has thickened. About 20 minutes. Add clams and crumbled bacon; cook another 5-10 minutes.
Enjoy!
