Clam Chowder
by Gina Jantzen

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Course: Soups/Stews
Cuisine: American
Food Group: Fish
Serves: 8


3 6.5 oz cans minced clams
1 cup(s) minced onion
4-5 clove(s) garlic, minced
1 cup(s) diced celery
2 cup(s) cubed potatoes
1 cup(s) diced carrots
3/4 cup(s) butter
3/4 cup(s) all-purpose flour
1 quart half and half cream (or 1/2 qt heavy cream and 1/2 qt. milk)
1.5 teaspoon(s) salt
1/2 teaspoon(s) old bay
1/2 teaspoon(s) onion powder
6 slices of bacon
ground black pepper to taste
1/2 bag of frozen corn
scallions, chopped (for garnish)

Brown bacon in pan and once crispy, remove bacon from the pan and set aside to use as a garnish.  Add garlic, onions, celery, potatoes and carrots to the skillet and toss around in bacon grease.  Cook for a few minutes and then add clam juice from your 3 cans of clams.  Add water or broth to cover, add all spices and cook over medium heat until tender.

Meanwhile, in a large, heavy saucepan, melt the butter over medium heat.  Whisk in flour until smooth.  Whisk in cream and stir constantly until thick and smooth.  Stir in vegetables and clam juice.  Heat through, but do not boil.

Stir in corn and clams just before serving.  If the clams cook too much they get tough.  When corn and clams are heated through, serve with bacon pieces, scallions and oyster crackers on top.  Enjoy!