Clam Chowder (Rachel Ray)
- 2 Tblsp butter
- 2 slices thick cut bacon, chopped
- 1 med onion, chopped
- 2 ribs celery with greens, chopped
- fresh thyme
- S and P
- 2 tsp hot sauce
- 2 Tblsp flour
- 1 pt half and half
- 2 c. chicken stock
- 1 c. hashbrown-style raw shredded potatoes
- 2 cans whole baby clams and their juice
Melt butter in med sauce pan and add the bacon, celery and thyme. Season with s and p and hot sauce and cook five minutes. Add the flour and cook a minute more.
Add the half-and-half and stock and bring to a bubble, then stir in the potatoes and clams. Bring back to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are cooked and soup has thickened to coat the back of a spoon.