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New England Clam Chowder
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|4 slices raw smoked bacon, diced|
|3 tablespoons butter|
|2 cups finely chopped yellow onions|
|1 cup finely chopped celery|
|1 1/2 teaspoons minced garlic|
|1/2 teaspoon dried thyme leaves|
|2 bay leaves|
|1/4 cup minced fresh parsley leaves|
|3 tablespoons flour|
|2 bottles clam juice, or equivalent amount seafood or fish stock|
|3 cups 1/2-inch diced potatoes|
|1 cup heavy cream|
|1 cup milk|
|Salt, to taste|
|Pepper, to taste|
|2 cans minced clams, (5 oz.)with juice reserved|
- In a large soup pot or Dutch oven, brown bacon until crisp; drain on paper towels, reserving 1 tablespoon bacon drippings in pan. Add butter, onions, celery, garlic, thyme, and bay leaves.
- Saute until translucent, about 10 minutes. Sprinkle with seasoned salt and freshly ground pepper. Stir in flour and cook about 1 minute.
- Add the clam juice and potatoes, 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 very tender. Remove from the heat.
- Stir in heavy cream, milk, reserved cooked bacon, and clams with their juices and heat through, about 5 minutes more. Season, to taste, with seasoned salt and pepper.
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