Clam Chowder

One of the best recipes that I created with some tweeks and trims. This chowder turned out creamy, with great color and texture. Please enjoy.

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  • Ingredients 

  • 4 5 once cans Minced clams in clam juice 
  • 4 slices bacon, cut into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 2 cups finely chopped onions
  • 1 cup finely chopped celery
  • 3 teaspoons minced garlic
  • 1/2 teaspoon  thyme
  • 2 bay leaves
  • 3 cups cubed, peeled potatoes,
  • 2 cups heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • 2 tablespoons butter, 
  • 4 teaspoons minced parsley 
  • 1/4 cup finely chopped green onions
To Prepare 
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In a large pot cook the bacon until browned. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are golden,but now browned about 3 minutes, Add the potatoes, clams with clam juice from can, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are cooked. (If you want a thicker chowder, mash some of the potatoes.) Add heavy cream and season with pepper and salt, for garnish add parsley and green onions and some great home made croutons.
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