New England Clam Chowder
soups
3/4 cup diced bacon; (1/4 lb.)
1 cup finely chopped onion
1/2 cup finely chopped celery
2 3/4 cups water
4 cups raw potatoes; ( 1 1/2 lbs),
-- peeled
-- & diced
1/4 teaspoon thyme leaves
1/2 bay leaf
1/2 teaspoon pepper
2 tablespoons softened butter
2 cups minced clams and juice; (two 8-ounce cans)
1 cup half-and-half
Paprika
Cook bacon, onion, and celery in 2 1/2-quart saucepan over medium heat
until
onion is tender. Add water, boiling. Cover and boil gently 15 minutes or
until
potatoes are tender. Remove from heat. Stir in butter and clam juice.
Gradually add half-and-half, stirring constantly until blended. Remove bay
leaf. Heat to serving temperature. Do not boil. Sprinkle with paprika.
Makes 7
1/2 cups.
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