Clam Chowder (Rachel Ray)

By á-8029

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.