Lisa’s New England Clam Chowder

Ingredients

4 strips raw bacon – chopped
2 ribs celery – chopped
1 small onion – chopped
2 green onions, sliced reserving green part for garnish
2 clove garlic, chopped
1 3/4 cups chicken broth
10 oz. can whole baby clams – chopped, drained, reserve juice
2 med. potatoes – cubed small
1 cup half & half
2 Tbs. all-purpose flour
Salt & Pepper to taste
1 Tbs. fresh minced parsley

Directions

In a large saucepan over medium-high heat, cook bacon, stirring often, for 2 minutes; add celery and onion and sauté for 3 minutes. Add garlic and white part of green onion sauté for an additional 2 minutes.

Add broth, clams, reserved clam juice, and potatoes to pan; simmer, stirring occasionally, over medium-low heat until potatoes are tender, about 20 minutes.

Whisk together the half & half and flour; stir mixture into the pan; simmer, stirring often, until thickened. Add the salt & pepper to taste. Add the fresh parsley, stir to incorporate.

Serve warm garnished with green onion, additions parsley (if desired), and additional bacon bits (if desired)

Directions