Creamy Canadian Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 slices bacon
• 2 onions, coarsely chopped
• 2 yukon gold potatoes, diced
• 2 celery ribs, coarsely chopped
• 2 (6 ounce) cans clams (save the juice)
• 1 teaspoon chicken bouillon powder
• water, as needed
• 2 1/2 cups milk, divided
• 1/2 teaspoon salt
• 1/2 teaspoon old bay seasoning
• ground black pepper
• 2 tablespoons flour

Recipe

• 1 pan-fry bacon in a medium heavy skillet over moderate heat until crisp. drain and crumble bacon; set aside.
• 2 add onion and celery to pan and sauté over moderate heat until tender but not brown. in a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
• 3 cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
• 4 stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
• 5 reduce heat; add clams until they are heated through.
• 6 combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
• 7 heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
• 8 add cooked bacon.
• 9 adjust seasoning to taste.
• 10 if possible refrigerate chowder, covered, for 24 hours to develop flavors.