Cook Time: 45 minutes
\nServes 10-12<\/p>\n
\u00bd cup butter or margarine
\n1 cup all purpose flour
\n4 cups clam juice
\n1 tbl olive oil
\n1 \u00bd oz salt pork or bacon \u00bc\u201d dice
\n1 large yellow onion 1\/2\u201d dice
\n4 stalks celery \u00bc\u201d dice
\n42 oz whole baby clams with juice
\n1 \u00bc tsp dried thyme
\n1 \u00bc tsp ground black pepper
\n2 med-large russets potatoes peeled and cut to 1\/2\u201d dice
\n2 cups half and half
\n2 \u00bc cups low fat milk
\n\u00bc tsp salt
\nFresh parsley and oyster crackers for garnish<\/p>\n
In a saucepan bring clam juice to a simmer and keep at a bare simmer.<\/p>\n
In a large skillet melt the butter on medium heat then add flour all at once whisking vigorously. Continue stirring on medium heat until mixture is toasted and golden brown, about 12 minutes. Reduce heat to low and add the hot clam juice whisking about 3 minutes or until combined and free of lumps.<\/p>\n
In large stock pot heat oil on medium heat and add the salt pork or bacon. Saut\u00e9 until brown, about 2-4 minutes. Add onion and celery and saut\u00e9 until translucent, about 7 minutes. Add thyme and black pepper and stir. Add the clams with juice and bring to boil. Once boiling, turn heat to low and add the butter, flour and clam juice mixture. Add potatoes and stir. Turn heat to medium and cook about 10 minutes or until potatoes are cooked. Add the half and half and milk and cook about 10 minutes. If a thinner soup is desired, add more milk. Season with salt.<\/p>\n
Serve hot chowder in cups or bowls and garnish with fresh chopped parsley.<\/p>\n
Serve with oyster crackers, sourdough bread and Tabasco sauce.<\/p>\n","protected":false},"author":8,"featured_media":4466,"template":"","class_list":["post-4465","news","type-news","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n