Sharlas Clam Chowder

1. 1

   Saute bacon in a large pot over medium heat and add the onion and celery when bacon is almost crispy.

2. 2

   Cook until the celery and onion is tender.

3. 3

   Next whisk in the water, clam juice, and chicken broth.

4. 4

   Then add the potatoes.

5. 5

   Bring to a boil then reduce to a simmer.

6. 6

   Add the bay leaf, thyme, and parsley.

7. 7

   Once potatoes are just about softened, make a slurry of sweet rice flour and 2 tablespoons cold water.

8. 8

   Stir the evaporated milk and canned clams into the soup, then slowly whisk in the slurry.

9. 9

   Keep simmering on low/medium until the soup reaches the desired consistency.

10. 10

    Note: You can use omit the chicken broth and replace it with an equal amount of additional clam juice if desired.

* Per serving · 4 servings · Values may vary.