Clam Chowder (Roni's version)

By rmulleni

Ingredients

• 6 thick slices bacon coarsely chopped (or bacon ends)
• 1 cup finely chopped onion
• 1 cup finely diced celery
• 2 cup finely diced potatoes
• 2 (6 1/2 ounce) cans minced clams (or fresh clams)
• 6 tbsp unsalted butter
• 6 tbsp flour
• 4 cups half-and-half, warmed
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 1/2 c corn
• 1 tsp dried parsley
• 1/4 tsp dried thyme
• I used broth from steamed clams to boil vegetables (white wine, garlic and butter along with clam juices. (about 2 cups) or use bottled clam juice.

Preparation

Step 1

1) Cook the bacon until brown in a medium saucepan. Stir in the onion, celery, potato and add the reserved juice from the clams. Add just enough water to cover the vegetables, bring just to a boil. Reduce the heat, cover, and simmer for about 20 minutes, until the vegetables are fork tender.

2) Meanwhile, melt the butter over medium heat in a large sauce pan. Add the flour and cook, stirring constantly for 2 minutes. Whisking constantly slowly add the warm half & half cook until the mixture is smooth and thick. Add the cook vegetables with their cooking liquid, Clams, salt & pepper. Serve