recipelink.com Chat Room Recipe Swap - 2001-01-04
From: Kathy,.MA

QUICK CLAM CHOWDER

1/2 pound bacon, cut into 1/2-inch pieces
1 medium onion, chopped
3 celery stalks, chopped
2 carrots, chopped
1 teaspoon garlic powder
3 large russet potatoes (about 2 pounds), peeled, diced
2 8-ounce bottles clam juice
2 6 1/2-ounce cans chopped clams, drained, juices reserved
1 cup water
1 cup half and half
1/4 cup chopped fresh parsley

Sauté bacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered. Drain off all but 2 tablespoons fat. Add onion, celery, carrots and garlic powder to Dutch oven and sauté until onions are soft, about 5 minutes. Add potatoes, clam juice, reserved juices from chopped clams and water. Bring to boil. Reduce heat and simmer uncovered
until potatoes are tender, about 20 minutes. Add clams and half-and-half and simmer 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley and serve.