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4 center-cut bacon strips
3 stalks celery, chopped
1 large onion, chopped
1 garlic clove, minced
4 small Yukon Gold potatoes, peeled and cubed
1 cup water
1 8-ounce bottle clam juice
3 teaspoons chicken bouillon granulates
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
2 1/2 tablespoons cornstarch
2 cups half-and-half, divided
2 (6 1/2 ounce cans) chopped claims, rinsed and drained
In a Dutch oven, cook the bacon until crisp. Remove to a paper towel covered plate to drain. Set aside. Saute the celery and onion in the bacon drippings until tender. Add the minced garlic and cook for another minute or two. Add the potatoes, water, clam juice, bouillon, pepper and thyme. Bring the soup to a boil. Reduce the heat, and simmer uncovered for 20-25 minutes or until potatoes are tender.
In a small bowl or measuring cup, whisk the cornstarch into 1 cup half-and-half until blended. Gradually stir the mixture into the soup. Bring it to a boil again and cook for another 2 minutes, stirring constantly, until thickened.
Stir in the claims and remaining 1 cup of half-and-half. Heat the chowder until steaming but not boiling as the clams will become rubbery. Crumble each serving with reserved chopped bacon.
Hey it’s Friday and we have a three day weekend from work! Woooohooo! I plan to get in the kitchen and do something fun. I guess you’ll have to check back on Monday and see if ‘they’ turned out good.
They (various weathermen) say we may have snow Sunday, or we may not. I love a precise forecast – whatever! Spring is around the corner anyway. I can tell because we already have Robins in the yard, the Finches are back and all the birds are singing.
Thanks so much for stopping by and have a lovely weekend!