New England Clam Chowder

New England clam chowder is one of my families favorite soups, in fact, it was also a favorite of my parents, so I was raised on this rich, flavorful soup. The little cookbook that I found this particular version in was a cookbook that I sent for via a butter promotion back in 1996. The cookbook is called "Seasonal Celebrations Across America". The recipes in this cookbook are from some of America's most popular inns and resorts celebrated during that time, so I don't know if they are still around today or not, but the recipes are wonderful and promote the cuisine popular in the area of the inn or resort. This recipe comes from The Woodstock Inn and Resort in Woodstock, Vermont, with a few minor adjustments from me. Blessings...

Recipe:

1 cup diced onions
3/4 cup sliced celery
4 strips bacon, cut up
1/4 cup butter
1/8 tsp. white pepper, or to taste
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. paprika
1 bay leaf
1/2 cup flour
1-1/2 cups diced potato, about 2 medium
1 cup water
2 cups clam juice (8-oz. bottle)
3 6-1/2 oz. cans minced clams, drained, reserving liquid
1/2 cup half-and-half or milk (you may need more depending on how thick you like your chowder)

1. In a large skillet, render fat from bacon by frying it over medium-low heat for about 5 minutes. Add butter, onion, celery, pepper, thyme, paprika and bay leaf and cook until vegetables are tender. Stir in flour until well mixed. Cook about 5 minutes being careful not to burn, stirring constantly.
2. Meanwhile, in large saucepan, cook potatoes in water, clam juice and reserved clam liquid until tender.
3. Add onion mixture to potatoes. Cook and stir until mixture is thickened and smooth. Add cream to desired thickness and heat through. Add clams; do not boil as clams get rubbery and tough when boiled and overcooked. Taste and add salt, if needed. Rich and delicious! I served the chowder with Red Lobster's Cheddar Biscuits.

Yield: 4 servings