INGREDIENTS
2 celery ribs
2 medium carrots
1 medium onion
2 tsp. olive oil
4 garlic cloves, minced
4 medium potatoes, peeled and diced
1 lb. clams, minced
1 bottle clam juice
1 cup plus 1 TBSP. water, divided
1 tsp. dried thyme
½ tsp. salt
½ tsp. pepper
1 can evaporated milk
2 tsp. cornstarch
2 bacon strips, cooked and crumbled
DIRECTIONS
Finely chop the celery, carrots and onion.
In a dutch oven, saute vegetables in oil until tender.
Add garlic; cook 1 minute longer.
Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until the potatoes are tender.
Gradually stir in milk; heat through.
Combine cornstarch and remaining water until smooth; stir into chowder.
Bring to a boil; cook and stir for 2 minutes until thickened.
Stir in the bacon.
Serves 6.
