Creamy Canadian Clam Chowder

1. 1

   Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.

2. 2

   Add onion and celery to pan and saute over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.

3. 3

   Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.

4. 4

   Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.

5. 5

   Reduce heat; add clams until they are heated through.

6. 6

   Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.

7. 7

   Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.

8. 8

   Add cooked bacon.

9. 9

   Adjust seasoning to taste.

10. 10

    If possible refrigerate chowder, covered, for 24 hours to develop flavors.

* Per serving · 4 servings · Values may vary.