New England Clam Chowder

Mmmmmm...SOUP! I love love love soup. And I have to say...this is by far one of the best recipes I've made since I started this whole crazy cooking thing. It was really easy. The consistency was right on...not too thin and not too thick. And the best part...the taste! It was so yummy. I am lame and used canned clams, but I will for sure use fresh clams next time and compare the two. I'm sure the fresh are out of this world.

New England Clam Chowder

2 cups Russet Potatoes (peeled and cubed 1/2" x 1/2" pieces)

1 stick butter

2 Tbsp diced green onion (bulb only)

1/4 cup flour

2 cans minced clams (6.5 oz with juice)

1 tsp sea salt (or to taste)

16 oz Half and Half

1/2 cup whole milk

1/3 cup clam juice

3 - 4 strips bacon, cooked and coarsely chopped

Fresh Parsley (minced for garnish) (really adds to the flavor)

Place potatoes in saucepan and cover wih water, cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time whle stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture. On medium low temperature bring chowder to a slow boil. Turn temperature down to low, add bacon, and let chowder simmer gently for 15 minutes, stirring frequently.

Enjoy!