Golden Clam Chowder

By ksgroves

Ingredients

• 2 celery ribs
• 2 medium carrots
• 1 medium onion
• 2 tsp. olive oil
• 4 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 2 cans (6 1/2 oz. each) minced clams, undrained
• 1 bottle (8 oz.) clam juice
• 1 cup plus 1 TBS water, divided
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 can (12 oz.) evaporated milk
• 2 tsp. cornstarch
• 2 bacon strips, cooked and crumbled

Preparation

Step 1

Finely chop celery, carrots, and onion. In a Dutch oven, saute the vegetables in oil until tender. Add the garlic, cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 12-15 minutes or until potatoes are tender.

Gradually stir in the milk; heat through. Combine the cornstarch and remaining water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.