Clam Chowder

Ingredients

• 6 slices lean bacon, cut into 1/2″ strips
• 2 medium carrots, sliced into thin rings or half rings
• 2 celery ribs, finely diced
• 1 small onion, finely diced
• 4 Tbsp all-purpose flour
• 2 cups low sodium chicken broth or stock
• 1 cup chopped clams with their juice, from 2 (6.5 oz) cans
• 1 bay leaf
• 1 1/2 tsp Worcestershire sauce
• 1/2 tsp Tabasco sauce
• 1/2 tsp dried thyme
• 1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
• 1 1/2 lbs 6 medium potatoes (yukon gold or russet), peeled
• 2 cups milk, any kind
• 1 cup whipping cream or heavy whipping cream

Instructions

1. Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
2. Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
3. Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.
4. While soup is heating up, chop potatoes into bite-sized pieces about 1/4″ thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.