Mushroom Soup
Clam Chowder
yield: 5 Servings
4 center-cut bacon ribs
1 large onion chopped
1 garlic clove minced
3 small potatoes, peeled & cubed
1 cup water
1 bottle (8 oz clam juice)
3 tsp chicken bouillon granules
1/4 tsp white pepper
1/4 dried thyme
1/3 cup all-purpose flour
1/3 cup butter
1 cup heavy cream
2 cans (6-1/2 chopped clams, undrained
In a medium sized pan cook bacon on medium heat until crisp
Remove to paper towels. Saute celery and onion in the drippings until tender.
Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat & simmer uncovered for 15 to 20 minutes or until potatoes are tender,
In a small bowl, combine flour and butter making a paste. Gradually whisk into soup. Bring to a boil and cook & stir for 1-2 minutes or until thickened.
Stir in clams & cream; heat through. Crumble the cooked bacon.
