Clam Chowder

Ingredients -

6 slices Bacon, cooked crisp, drained, crumbled and set aside.
1 tablespoon Butter
1 dash White or Cooking Wine
1 small Onion, chopped
4 inside stalks Celery, sliced, with leaves
2 medium Carrots, thinly sliced
5 cloves Garlic, pressed
1 pound Red Potatoes cubed, with skins
2 (8 ounces each) bottles Clam Juice
50 ounces Whole Baby Clams, reserve juice
1-1/2 teaspoon Worcestershire Sauce
3/4 teaspoon Thyme Leaves
4 cups Heavy Whipping Cream
1 Bay Leaf
Salt and Fresh Ground Black Pepper, to taste
1 Lemon, cut in wedges

Preparation:

1. Add olive oil to stockpot. Heat over medium heat.

2. Sauté onion, celery, carrots, and garlic in butter or wine until vegetables are soft..

3. Stir in cubed potatoes and clam juice.

4. Bring to a gentle boil.

5. Reduce heat to low. Cover stockpot and simmer 15 minutes, or until potatoes are tender.

6. Stir in whole baby clams and reserved liquid, Worcestershire sauce, thyme leaves, heavy whipping cream, bay leaf, and crumbled bacon.

7. Simmer 15-20 minutes.

8. Serve with lemon wedges.

Soup Making Tip

Dried Herbs

When making soup recipes that call for fresh herbs, use the fresh herbs, and add to your soups in small batches, until you reach the flavor you want.

Soup Making Tip

Savory Toast

Spread garlic butter on your favorite bread. Cut the slices into strips, or squares. Bake 5 minutes in preheated 350 F oven.