On Dec 30, 2:14*pm, No Name > wrote:
> Clam Chowder
>
> 2 slices bacon cut in small pieces
> 1 stalk celery chopped
> 1 medium onion chopped
> 2 medium potatoes peeled & diced
> 2 tbsp. flour
> 1 tbsp. butter
> 8 oz. clam juice
> Salt and pepper to taste
> 13 oz. chopped clams, drained, reserve juice
> 1-1/2 quarts half-half
> ¼ tsp. thyme
> 2 tsp. parsley
>
> Fry the bacon till partially cooked, add onion and celery. Sauté till
> vegetables are tender and bacon is crisp. Add potatoes and butter.
> Sprinkle the flour over the potatoes and mix well. Stir in reserved
> liquid, clam juice, salt and pepper. Cook over low heat until the
> potatoes are tender. Stir occasionally. Add the clams. Stir in
> half-half, thyme, and parsley. Heat until hot but do not boil.

That sounds about perfect. I like to serve it with room temperature
butter on the table so I can add some butter to the top of my bowl,
then twist on some extra black pepper, and extra salt. I always have
to add extra salt to soups.

Mmmm.

--Bryan