Clam Chowder

By á-8460

Ingredients

• 1/2 cup butter
• 1 cup raw bacon chopped
• 1 cup onion diced
• 1/2 cup celery diced
• 1/2 carrot diced
• 1/2 cup flour
• 1 1/2 L Chicken stock/water, warmed
• 1/2 cup diced potato washed but not peeled
• 1/2 can clams and juice
• 1 cup whipping cream warmed
• salt & pepper to taste

Preparation

Step 1

Melt butter in a large pot; add bacon, onion, celery and carrot. Cook over medium-high heat until the bacon just starts to crisp and the onion is opaque. Mix in flour. Remove from heat and add the stock a little at a time. It will be very thick at first, but keep mixing it until it's smooth after each addition of stock. Once all the stock has been incorporated, return to heat and add diced potato and clams with juice. Cook till it starts to bubble; stir constantly. Simmer until potatoes are tender; then add cream and season to taste. Do not allow the chowder to boil once the cream has been added