[ Earls Clam Chowder ]

Ingredients

1/8 pound bacon, roughly chopped
1 1/8 cups chopped tomatoes
1 cup chopped celery
1 cup chopped carrots
3/4 cup chopped onion
1 1/2 teaspoons black pepper
1 1/2 teaspoons thyme
1/2 teaspoon tarragon
1 bay leaf
1/4 cup butter
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
5 2/3 cups (45 ounces) clams, canned or frozen, including juice

Directions

In a large stock pot; sweat chopped bacon over medium heat until almost crispy, about 4 minutes.

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

In a small saucepan, melt butter. Stir in flour and heat until almost golden, stirring constantly, about 3 minutes. Add to stock pot.

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

Note: May be refrigerated for up to 3 days.