Clam Chowder Soup

 A good hearty soup.  Really easy to make.  You can add frozen corn if you like.  You can use fresh clams instead of canned for this.   Just save the water you cook them in for the juice.

CLAM CHOWDER SOUP

(serves 6-8)

Ingredients:

*1/2 pond bacon, cut into small pieces (optional)

*3 (6.5 ounce) cans clams (minced or chopped) 

*1 medium yellow onion, chopped very small

*2 stalks celery, chopped small

*2 medium-large russet potato, peeled and diced

*2 cups water

*3/4 cup water

*1/2 cup butter

*3/4 cup all-purpose flour

*4 cups half-in-half

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon parsley flakes

*1 bay leaf

Directions:

~In a large stock pot over medium heat, cook bacon until crispy 

~Remove bacon and set aside.

~Drain the bacon grease.

~Add onion, celery, and potatoes to stock pot.

~Drain juice from clams into a bowl.

~Add clam juice and water to pot and cook for 20 minutes. 

~In a medium saucepan, melt butter over medium heat.

~Whisk in flour, salt & pepper until mixture is smooth (about 1 minute).

~Slowly pour in half-in-half, whisking constantly.

~Cook until mixture thickens (about 5 minutes).

~Add mixture to veggie mixture.

~Simmer for another 5 minutes, stirring often.

~Stir in clams and cooked bacon and cook for another 5 minutes, stirring often.