40 minutes
Serves 6
Ingredients:
5 slices thick, center cut bacon
1 Tbsp. minced garlic
1/2 cup diced onion
1/2 cup diced celery
1 tsp. salt
1 tsp. black pepper
4 Yukon gold potatoes, diced
2 cups chicken broth
2 6.5 oz. can clams with juice (Do not drain.)
2 Tbsp. flour
3 1/2 cups half and half
Make Dinner:
Using a sharp knife, dice bacon into bite size pieces. Sauté bacon in a large dutch oven over medium heat until crisp. Remove bacon pieces from pan and drain on paper towels. Add garlic, onion and celery to bacon drippings. Sauté vegetables until onions begin to sweat, 5-6 minutes. Add salt and pepper. Mix well. Add diced potatoes and chicken broth to pan. Increase heat to medium high. Simmer for 15 minutes until potatoes begin to soften. Chop clams into bite size pieces. Add clams and clam juice to pot. Mix well. Blend flour and half and half in a small mixing bowl. Add to pan, 1/2 cup at a time, stirring well between each addition. Bring soup to a simmer once again. Simmer for 5 minutes. Serve chowder topped with crispy bacon.