Hood Canal Clam Chowder

I used to love to visit my brother-in-law, Mark in Salinas, CA.  We always made a point of wandering down to Fisherman's Wharf in Monterey Bay to eat clam chowder that they gave samples of at the fish markets.  The clam chowder was sinfully good and I tried to replicate it for years.  I finally found a wonderful recipe that I adjusted to my liking and I think it is the closest to that clam chowder on the Wharf.  I have made this for years for my family and friends.  I hope you like it as much as we do!!!

Hood Canal Clam Chowder

Ingredients:

2 cups clams chopped

1/4 pound bacon, sliced thin

1/4 cup butter

1 medium onion, chopped fine

4 stalks celery

1/2 cup flour

4 cups Half and Half

4 cups Whole Milk

2 tsp salt

1 Tbs parsley, chopped fine

2 tsp fresh thyme ( I don't like thyme so I don't use it)

1/4 tsp pepper

3 1/2 cups potatoes cut into 1/4-inch cubes

Directions:

Fry the bacon in a heavy bottomed 4 to 6 quart saucepan.  Remove the pan from the heat when the bacon is crispy brown.  Drain on paper towel and crumble.  Drain off the grease from the pan.  Add the butter to the pan and melt it over medium heat.  Add the onions.  Cook until the onions are soft.  Add the celery.  Cook another 5 minutes.  Add the flour.  Stir the flour in until it is thoroughly blended.  Remove the pan from the heat.  Slowly stir in the half and half and milk. Return the pan to medium heat.  Cook, stirring continually until it boils.  Add the salt, parsley, thyme, crumbled bacon and the potatoes.  Cook for about 20 minutes until the potatoes are soft.  Add the clams.  Cook for 10 minutes.  

To Serve:  you can ladle into bowls or use bread rounds for the bowls!  Enjoy