Clam Chowder

3 6oz cans Clams, drain and reserve juice

3 Garlic Cloves, chopped

2 tablespoons Butter

1 tablespoon Olive Oil

Few Sprigs of Thyme

3 slices Apple Smoked Bacon, cut into small pieces

1 small White Onion, chopped

1/2 cup Flour

2 Russet Potatoes, peeled and diced

4 cups Vegetable Stock, or your favorite

2 cups Whole Milk

1 tablespoon Olive Oil

2 Bay Leaves

Pinch of Cayenne

Salt, Pepper, to taste

In a small sauce pan, melt butter and one tablespoon of olive oil, over low heat.  Add chopped garlic, clams, and sprigs of thyme.  Let the clams simmer in butter-garlic mixture for about 10 minutes.  Move over to the side, off the heat.

Preheat a large pan over medium-high heat, and add one tablespoon of olive oil.  Add bacon, and saute for about 4-5 minutes, until golden.  Add chopped onion, salt, pepper, and saute for another 3-4 minutes. 

Add the flour, and cook for about 1 minute, stirring constantly.

Turn the heat to high, and add the reserved clam juice and vegetable stock.  Bring the mixture to a boil.  Stir well to make sure the flour gets incorporated in the stock.

Turn the heat to medium, add the potatoes, and whole milk.  Season with cayenne, fresh ground pepper, and salt if needed.  Add Bay leaves.  Turn the heat back up to high, and bring the soup to boil. 

Once it boils, turn the heat to low, add the butter-clam mixture, and cook for about 20-25 minutes.

With the back of the wooden spoon break some of the potatoes down.  Adds creaminess to the soup, as it thickens it up at the same time...

Discard Bay leaves and Thyme...

Serves 6

*One of my old recipes that my friends and family love!!!!