Clam Chowder

Ingredience

5 slices thick-cut bacon, diced

2 tablespoons unsalted butter

1 medium onion, diced

1 cup celery, diced

1 stalk of leeks, sliced

7-8 cloves garlic, sliced

2 teaspoons dried thyme

1/2 cup all-purpose flour (for thickening)

Chicken broth

4 cans of baby clams

1 potato, peeled and diced

2 tsp Worcestershire sauce

2 bay leaves

2 cups cream

Salt and black pepper, to taste

Pokyny

Render l bacon in a pot, and cook medium heat until brown and crispy. Remove bacon from the pot and set aside half as garnish.

Sauté Aromatics in the rendered fat. Add onions, garlic, onion leeks, and celery and cook until softened.

Add flour over the mixture and stir until the flour makes a roux. This helps thicken the chowder. Fill the pot up to with chicken broth. Add in diced potatoes, clams, bay leaves and bring the liquid to a gentle boil allowing it to thicken

Turn off heat and season with worcestershire adding in the cream and bacon at the very end.

serve and enjoy!