Rachael's Clam Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 slices thick-sliced bacon, chopped
• 1 medium onion, chopped
• 2 stalks celery & leaves, chopped
• 4 sprigs fresh thyme
• salt and pepper, to taste
• 2 teaspoons hot sauce
• 2 tablespoons flour
• 1 teaspoon old bay seasoning
• 1 pint half & half light cream
• 1 (14 1/2 ounce) can chicken stock
• 2 medium potatoes, shredded
• 2 (10 ounce) cans baby clams, with their juice

Recipe

• 1 in a medium pot over medium high heat, melt butter. add bacon and onions, celery and thyme sprigs. season with salt, pepper, old bay and hot sauce and cook 5 minutes. add flour and cook a minute more.
• 2 add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• 3 remove thyme sprigs before serving. the leaves will have fallen off into the soup.