This is one of the best recipes for Clam Chowder out there. If you're the type that likes spicy foods then add a bit more tabasco before serving.
1/2 cup butter
1/2 onion, diced
2 stalks celery, diced
1/2 cup flour
1 teaspoon dried thyme
1 teaspoon minced garlic
8 (6 1/2-ounce) cans clams, with juice
2 cups cooked diced potatoes
1 quart half-and-half
3 slices bacon, cooked until crisp and crumbled
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 dashes Tabasco
1. Melt butter. Add onions, garlic, thyme and celery. Sauté until onions are translucent. Add flour; cook, stirring, 5 minutes.
2. Add clams and their juice. Cook over medium-low heat 20 to 30 minutes. Do not boil.
3. Add potatoes and half-and-half. Heat to 170 degrees. Do not boil.
Add bacon, salt, pepper and Tabasco. Makes 2 quarts.