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  New England Clam Chowder  
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  Difficulty: Easy
Rating: No Rating


2 cans clams
1 med onion, diced
4 celery stocks, diced
1/4 pd bacon, cut
2 cups red potatoes, cubed
thyme
S&P
milk

<b>Roux
2 Tb. Flour
2 Tb. oil</b>
Drain clams; add clam juice & water to juice to make 2 cups. Set aside.

Saut� bacon until crispy add onion, and celery saut� until tender. Add potatoes cook 2 minutes adding thyme, S&P. Add the clam juice mixture simmer about 10 minutes until potatoes are tender. Add clams.

Make your roux by mixing the flour and oil in a separate pan. Stir constantly when it begins to buddle whisk as much as you need into the soup to thicken. Add milk until you have the consistency you want.


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