Clam Chowder

I am on a soup kick this week as I mentioned the other day.  Beside French Onion, which I made this year already ;( and cannot repeat due to my challenge, Clam Chowder is one of my favorites.  I have used this recipe for years.  It was passed onto me by my Aunt.  I cherish those recipe cards that are hand written that belonged to family.  It makes me smile when I pull out a cookie recipe (my husband's grandmother's oatmeal cookie, best ever!) and see the writing.  This soup is easy.  A lot of chopping, but, as you know I find comfort in chopping!

Clam Chowder
printable recipe

6 strips of bacon, rough chopped
1 c. cleaned, chopped leeks
1 c. chopped onion
1/2 c. chopped celery
1 carrot, peeled and diced
3 bay leaves
1 T. chopped fresh Thyme
1/2 c. flour
1 lb. potatoes, peeled and diced
4 c. clam juice
2 c. half and half
2 lb. little neck clams, shucked and chopped
2 T. finely chopped parsley
salt and pepper

In a heavy stock pot, over medium high heat, render the bacon until crisp.

Stir in the leeks, onions, celery, and carrots.  Saute for a few minutes until the vegetables begin to wilt.  

Season the vegetables with salt and pepper.

Add the bay leaves and Thyme.
Sprinkle on the flour.  Stir and cook for 2 minutes.

Add the potatoes.

Stir in the clam juice.  Bring liquid to a boil and reduce to a simmer.  Simmer until the potatoes are fork tender.

Add the half and half and the clams continue to simmer for another few minutes to cook the clams through.

Stir in the parsley.  Season with salt and pepper if necessary.