CLAM CHOWDER

By Beefman-2

Ingredients

• 8 STRIPS BACON
• 2 LARGE CARROTS DICED
• 1 STALK CELERY DICED
• 2 TBSP BUTTER
• 2 - 3 TBSP GARLIC
• 2 LARGE YELLOW ONIONS DICED
• 2 TBSP FLOUR
• 6 - 6 1/2 OZ CANS BABY CLAMS DICED AND JUICE SEPARATED
• 8 MED RED POTATOES PEELED AND DICED
• 1 TBSP PARSLEY
• 1 BAY LEAF
• 1 TBSP WORCESTERSHIRE SAUCE
• 2 TSP THYME
• 3 CUPS HEAVY CREAM
• 1 CUP WHOLE MILK
• SALT AND PEPPER TO TASTE
• HOT SAUCE TO TASTE

Preparation

Step 1

PLACE DICED POTATOES INTO CROCK POT ALONG WITH JUICE FROM CLAMS, ADD ENOUGH WATER ONLY TO COVER POTATOES. COOK ON HIGH TILL TENDER AND FIRM.

WHEN POTATOES ARE READY, MIX TOGETHER 1 CUP OF MILK AND FLOUR ADD TO POTATOES. STIR IN

FRY BACON TILL CRISPY THEN SET ASIDE ON A PLATE WITH A PAPER TOWEL. CRUMBLE ADD TO POTATOES. STIR IN

COOK CARROTS TILL TENDER, NOT MUSHY ADD TO POTATOES. STIR IN

SAUTÉ ONIONS, CELERY AND GARLIC TOGETHER TILL TRANSLUCENT IN BACON GREASE AND BUTTER, ADD TO POTATOES. STIR IN.

ADD IN HEAVY CREAM TO POTATOES AND STIR. ADD MORE FLOUR TO MAKE THICKER IF WANTED.

ADD IN CLAMS STIR BETWEEN CANS, COOK ON HIGH FOR 4 HOURS OR TILL HEATED THROUGH, THEN TO LOW FOR 1 HOUR THEN SERVE.