On Sun, 4 Jan 2009 10:39:10 -0800 (PST), merryb >
wrote:

>This is loosely based on a restaurant recipe that I used...
>3-4 slices of bacon, diced
>1 med onion, chopped
>2-3 ribs of celery
>Start sauteeing bacon- when there is a little fat rendered, add the
>onions & celery and cook until soft- add a cube of butter, and when
>that has melted & cooked a little, add about a cup of flour to make a
>thick roux. Cook a little longer, and then add your liquid. I usually
>drain & reserve liquid from 2-3 cans of clams, and then add enough
>water to make 2.5- 3 cups.If you have clam nectar, add it ! You need
>to stir well so your roux doesn't chunk up. Then add your spuds- we
>used already cubed & cooked ones, but you could add them raw at this
>point- how many? Use your cooking experience- probably 2-3 lg ones.
>Season with salt, pepper, thyme, and a tiny bit of chili powder and
>cook until spuds are done. Add desired milk or cream- use your
>discretion as to how much, and add reserved clams- heat well but don't
>boil- voila! Serve with sourdough bread, if ya want...

Thank you, Merry! Bacon is an interesting twist. I think we'll give
that a try.

Carol

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