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South Whidbey Clam Chowder

Source of Recipe


From "Favorite Recipes of the Great Northwest" by Ed Cannon






List of Ingredients



• 12 ounces lean bacon, cut in 1/4-inch wide pieces
  
• 1/2 cup finely minced celery
  
• 1/2 cup finely chopped onion
  
• 6 cups finely diced potatoes
  
• Water
  
• Salt and pepper
  
• 2 tsp dried parsley
  
• 4 cans minced clams, drained
  
• 1 quart half-and-half
  
• 3 tsp butter
  






Instructions



1. In skillet, fry bacon pieces until partly done, then add celery and onion and cook, stirring, until tender. Drain and place on paper towels.
   
   
2. In large soup kettle, cook the finely diced potatoes in water, adding some salt and pepper to the water, stirring occasionally to prevent sticking. Drain when potatoes are soft.
   
   
3. Add the bacon, celery and onion mixture to the cooked potatoes, then the parsley and clams. Stir in half-and-half and season with salt and pepper to taste. Cook and stir until hot. Top with the teaspoons of butter, and ladle into bowls.