Earls Clam Chowder

• servings: Servings: Servings: 6-8

Ingredients

4 slices of bacon cooked and crumbled

1 and 1/8 cups chopped roma tomatoes

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

1 and 1/2 teaspoons black pepper

1 and 1/2 teaspoons thyme

1/2 teaspoon tarragon

1 bay leaf

1/4 cup butter

1/4 to 1/2 cup flour

1/4 cup clam base or substitute seafood or chicken base

1 1/2 cups low fat milk

1 1/2 cups heavy whipping cream

1 cup unpeeled potatoes chopped, about 1/2 pound

43 to 45 ounces clams canned with juice (see note)

2 slices of bacon cooked and crumbled chives optional (for garnish)

1/4 cup unsalted butter melted sea salt

cracked black pepper

thyme

Directions

Cook all bacon, drain, then crumble and set aside. Reserve 1 tablespoon of bacon grease. Set aside 2 slices of bacon garnish and top each bowl of soup. Set aside the other 4 slices of bacon.

Add bacon grease to a large stock pot and heat on medium-high heat until hot.

Add tomatoes, celery, carrots, onions, black pepper, thyme, tarragon and bay leaf. Heat on medium-high until carrots are tender, about 8 minutes more.

In a small saucepan, melt butter over medium heat. Stir in flour (to make a roux) and heat until almost golden, stirring constantly, about 3 minutes. Add butter/flour mix to stock pot.

Slowly stir in clam base, milk and heavy whipping cream, making sure there are no lumps. Add potatoes, clams with juice, and bacon and simmer on medium to medium-low heat until potatoes are soft, about 25 minutes.

t butter in the microwave, or in a saucepan. Using a pastry brush, brush melted butter on each side of the bre: