Lynette's Clam Chowder

Although we love the recipe for clam chowder from Duke's, this one is a little simpler with fewer
"special" ingredients.  As a matter of fact, the only item that I may not normally have in my fridge or pantry is the clams.  But now that I've gotten the seal of approval on this recipe from my family, it's on my radar to pick up a few cans when they're on sale.

Lynette's Clam Chowder

Serves 6

• 4 pieces of thick-sliced nitrate-free bacon, chopped
• 2 stalks celery, chopped
• 1-1/2 C onion, chopped
• 1 clove garlic, minced
• 1 T butter
• Leaves from 3 sprigs fresh thyme or ¼ t dried
• 1/3 C sprouted soft white wheat (pastry) flour
• 1 C chicken broth
• 2 or 3 – 6.5 oz. cans chopped and/or minced clams with their juice
• 4 C red potatoes, ½” cubed
• 1 C cream
• 1 C whole milk
• ¼ t pepper

1.  In a large saucepan, sauté chopped bacon pieces until almost crispy.
2. Add celery and onion.  Continue sauteeing until onion is almost transparent. 
3.  Add minced garlic.  Sauté one minute. 
4.  Add butter and continue stirring until melted. 
5.  Add thyme and flour.  Stir for about 2 minutes. 
6.  Add chicken broth and clams with their juice.  Stir well. 
7.  Add potatoes.  Bring to a boil and then reduce heat to simmer until potatoes are tender. 
8. In a separate bowl, pour in milk and cream.  
9. Temper milk/cream mixture by mixing in ¼ C at a time of hot broth from the large saucepan. 
10.  When about 1 C has been incorporated into the milk/cream, add this into the large saucepan.  Heat gently, being careful not to allow to boil. 
11.  Add salt if necessary. 
12.  Serve garnished with freshly ground black pepper.