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1/2 slab of bacon (whack a 12-16 oz pkg in half) cross-cut into 1/4" bits
1/2 large sweet onion, finely chopped
2 celery stalks, finely chopped into 1/4 inch bits
1/2 medium carrot, finely chopped into 1/8 to 1/4 inch bits
4-5 medium red potatoes, skin on, cut into 1/2" cubes
2 (14.5 oz) cans chicken broth
1 - 1/2 tsp salt
1/2 tsp MSG (optional for those who can't handle it)
Generous dusting fresh-cracked pepper
2/3 cup flour
1 - 1/2 cups finely chopped clam diggers
1 quart half-n-half
1 Tbsp worcestershire sauce
3-4 medium sprigs fresh parsley, finely chopped
In a large soup pot, sautee' bacon over low-med heat until you've tried out all the blubber and the remaining meat is red and crispy.
Pour off most of the fat (or leave it if your cholesterol can handle it :wink
, leaving just enough to sautee' the chopped onions until wilted. Remember to release all the caramelized goodness on the bottom of the pot.
Toss in chopped celery, carrots, potatoes and stir.
Add chicken broth, salt, pepper. Stir.
Bring to a boil under high heat, turn it down, and simmer covered for 10-12 minutes til potatoes are cooked/tender.
While the stock is simmering, place flour in a sealable jar, add just enough water to suspend it in a thick pourable glue, cover and shake well.
Bring the heat to medium, and slowly pour the liquid flour past a sieve (to remove obvious lumps) into the pot while stirring. An extra set of hands comes in handy here (LMWS, help!) Use it all if you like a real thick chowder, a bit less if you like it thinner. Keep stirring as it comes to a boil for one minute to cook the flour. It will turn into a nice thick glop. (Don't worry, you'll be thinning it out in just a bit)
Fold in your chopped diggers and stir for 20 seconds. DONE!
Slowly pour in the quart of half-n-half while stirring and just heat through. DO NOT BOIL!
Stir in worcestershire sauce. Sneak a taste. MMMMM. Add more salt to personal taste, if needed.
Sprinkle in fresh parsley, stir and serve HOT.
1/2 large sweet onion, finely chopped
2 celery stalks, finely chopped into 1/4 inch bits
1/2 medium carrot, finely chopped into 1/8 to 1/4 inch bits
4-5 medium red potatoes, skin on, cut into 1/2" cubes
2 (14.5 oz) cans chicken broth
1 - 1/2 tsp salt
1/2 tsp MSG (optional for those who can't handle it)
Generous dusting fresh-cracked pepper
2/3 cup flour
1 - 1/2 cups finely chopped clam diggers
1 quart half-n-half
1 Tbsp worcestershire sauce
3-4 medium sprigs fresh parsley, finely chopped
In a large soup pot, sautee' bacon over low-med heat until you've tried out all the blubber and the remaining meat is red and crispy.
Pour off most of the fat (or leave it if your cholesterol can handle it :wink
, leaving just enough to sautee' the chopped onions until wilted. Remember to release all the caramelized goodness on the bottom of the pot.Toss in chopped celery, carrots, potatoes and stir.
Add chicken broth, salt, pepper. Stir.
Bring to a boil under high heat, turn it down, and simmer covered for 10-12 minutes til potatoes are cooked/tender.
While the stock is simmering, place flour in a sealable jar, add just enough water to suspend it in a thick pourable glue, cover and shake well.
Bring the heat to medium, and slowly pour the liquid flour past a sieve (to remove obvious lumps) into the pot while stirring. An extra set of hands comes in handy here (LMWS, help!) Use it all if you like a real thick chowder, a bit less if you like it thinner. Keep stirring as it comes to a boil for one minute to cook the flour. It will turn into a nice thick glop. (Don't worry, you'll be thinning it out in just a bit)
Fold in your chopped diggers and stir for 20 seconds. DONE!
Slowly pour in the quart of half-n-half while stirring and just heat through. DO NOT BOIL!
Stir in worcestershire sauce. Sneak a taste. MMMMM. Add more salt to personal taste, if needed.
Sprinkle in fresh parsley, stir and serve HOT.
