Boston Clam Chowder

By Zeke

Ingredients

• 4 tbsp butter
• 1/2 lb bacon, diced
• 1 onion, chopped
• 2 stalks of celery, chopped
• 1 garlic clove, minced
• 1 tsp Worcestershire
• salt and pepper to taste
• 4 tbsp flour
• 1/2 cup water
• 2 cups raw potatoes, diced
• 1 bay leaf
• dash of basil
• 2 cups milk
• 3 cans baby clams
• 2 cans cream of celery soup

Preparation

Step 1

In dutch oven, fry bacon, onion, celery, garlic, Worcestershire, salt and pepper in butter. Cook until tender. Sprinkle flour over mixture until crumbly. Be careful not to burn. Add slowly clam juice and water. Mix until smooth. Remove from heat. Add potatoes, bay leaf, milk, clams, cream of celery soup and basil. Cover and simmer over low heat for about an hour.