New England Clam ChowderStock Yard Restaurant Recipe
2 cups cooked diced potatoes
3 strips bacon, cooked crisp, crumbled, reserve drippings
1 large leek, white part only
3 stalks celery, chopped
1 medium onion, minced
1/3 cup all-purpose flour
1 tablespoon fresh thyme
3 8-ounce cans of clams with juice
4 cups half and half
Salt and ground black pepper to taste
In a large saucepan cook the bacon over medium heat until crisp. Add the celery, leek and onion to the reserved drippings and cook until tender.
In a separate saucepan heat the clam juice until hot but not boiling. Pour over the celery mixture. Add the flour and cook over medium heat, stirring constantly, until mixture thickens, about 8 minutes.
Reduce heat and add the potatoes, clams, thyme, bacon, half and half, salt and pepper to taste. Cook for 10 minutes but do not boil.