Chunky Vegetable Clam Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 slices bacon (may add an extra slice or two)
• 2 cups cubed potatoes (i often add more)
• 1 cup coarsely chopped carrot (i use a very coarse grate)
• 1/2 cup chopped onion (i like to use leeks)
• 1/2 cup chopped celery, i add the celery (optional)
• 1 (10 3/4 ounce) can condensed chicken broth (i use chicken stock)
• 1 (6 1/2 ounce) can minced clams (drained and liquid reserved)
• 1 (12 ounce) can evaporated milk (i use half and half or cream)
• 1/2 teaspoon salt (or to taste)
• 1/8 teaspoon pepper
• 2 tablespoons freshly chopped fresh parsley
• 2 tablespoons shortening (i use crisco)
• 2 tablespoons flour

Recipe

• 1 in a large pot add bacon (i cut into bite size pieces) saute lightly.
• 2 add in onions (and the celery which is optional) and saute briefly.
• 3 add chicken broth (i often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
• 4 add in the milk, clams and chopped parsley stirring frequently until heated through.
• 5 you may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
• 6 this can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.