CLAM CHOWDER

Sherry Johnson, Recipe #4

3 strips bacon - diced
1/2 medium onion - diced
2 large ribs celery - diced
2 tablespoons dried parsley dash of red pepper
1/2 teaspoons dried oregano - not ground
1/2 teaspoon celery salt
1/2 teaspoon Fines Herbes - optional
2 chicken bouillon cubes, slightly crushed
1 heaping teaspoon coarsely ground pepper
[Saute about 8 to 10 minutes over medium heat until onions are translucent]

2 small Idaho Russet potatoes, peeled and diced
1 medium carrot - diced
2 (10 1/2 ounces each) cans chicken broth
[Add to Sauted mixture and simmer to cook potatoes. cover and reduce heat, simmer about 30 minutes until potatoes are tender.]
[THEN add:]
3 (8 ounces each) cans chopped clamms with liquid1/2 to 2 cups half-and-half
[Heat through about 5 minutes.]
2 tablespoons cornstarch mixed with cold water into thin paste.slowly add to chowder, stirring constantly until thickened.DO NOT BOIL. serves 4 to 6.

[ Mom's notes:Saute bacon, onion, celery, parsley oregano, celary,salt, Fines Herbes, bullion, pepper for 8 to 10 minutes.Med heat until onions are translucent.
add 2 potatoes and 2 chicken broth and cook slightly.add 3 cans minced clams2 cups milk 2 Tablespoons cornstarchmixed with cold milk into paste.]

Beryl Johnson