Boston Clam Chowder

Ingredients

 

1 can of clams

2 pieces of pre-cooked bacon (chopped)

1 stalk of celery (diced)

1 carrot (diced)

¼ onion diced (optional)

1 large potato (diced)

Salt & pepper

2 cups of milk or fat free cream

1 Tablespoon flour

3 Tablespoons water

 

Method

Head a medium sized sauce pan on medium-high heat. 
Add a tablespoon of oil.  Add the chopped onion, celery and carrot. 
Cook on medium heat stirring for about 3 minutes.

Drain the clams and save the clam juice. 

Add the clam juice to the onion/celery/carrot mixture along with a cup of water.  Bring to a boil.  Add the potatoes and cook about 15 minutes till they are softened.  

Add the clams. 

Add the milk or cream.  Heat - but do not boil. 

Mix the flour & water together to form a paste.  Add to the soup and mix until it thickens up.  Do not boil  - but keep on medium heat.

Serve with oyster crackers. 

Soup will get thicker as it sits in the fridge. 

This soup will stay fresh for about 3 days.

You can freeze it, but the potatoes tend to get mushy.