Clam Chowder

Clam chowder is so good on a cold rainy day. And that is exactly how today turned out. So I made this wonderful clam chowder and brought in a little warmth for the day. I found this recipe in the relish insert that comes in the paper once a month. It is really easy and so very good.

Ingredients: 

1/2 cup butter 
1/2 onion, diced 
2 stalks celery, diced 
1/2 cup flour 
1 teaspoon dried thyme 
1 teaspoon minced garlic 
8 (6 1/2-ounce) cans clams, with juice 
2 cups cooked diced potatoes 
1 quart half-and-half 
3 slices bacon, cooked until crisp and crumbled 
1 teaspoon salt 
1 teaspoon freshly ground black pepper 
3 dashes Tabasco

Instructions:

1. Melt butter. Add onions, garlic, thyme and celery. Sauté until onions are translucent. Add flour; cook, stirring, 5 minutes.
2. Add clams and clam juice. Cook over medium-low heat 20 to 30 minutes. Do not boil.
3. Add potatoes and half-and-half. Heat to 170 degrees. Do not boil.
4. Add bacon, salt, pepper and Tabasco. Makes 2 quarts.

Recipe by Chef Will Leroux.

Read more: http://relish.com/recipes/clam-chowder-from-chef-will-leroux/#ixzz2HFCJc0i9