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Mikes New England Clam Chowder
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| New England Clam Chowder | |
| 4 cans | Minced Clams |
| 2 cups | chopped onion |
| 5 slices | bacon,, (cut into 1/2" pcs) |
| 3 cloves | garlic Minced |
| 1 cup | chopped celery |
| 2 cups | heavy cream |
| 3 cups | diced potatoes,, (1/2" size) |
| 3 pinches | Thyme |
| Salt | |
| Pepper to taste | |
| 1/4 cup | chopped fresh parsley |
| 3 tbls | butter |
Cook bacon in soup pot until brown and crisp over medium heat. Remove excess bacon grease. Next add the onion, celery, and garlic and butter with bacon until soft ( about 5 minutes). Next add the potatoes, and the clam juice and water and parsley. Clam juice and water needs to be 6 cups. Add the thyme and some salt & pepper, and bring to boil for about 10 minutes and then lower heat to medium and cook for another 20 minutes. Next remove from heat and add heavy cream and clams.. Add instant potatoes to thicken .
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