Rachael's Clam Chowder

Ingredients

• 2 tablespoons butter
• 2 slices thick-sliced bacon, chopped
• 1 medium onion, chopped
• 2 stalks celery & leaves, chopped
• 4 sprigs fresh thyme
• salt and pepper, to taste
• 2 teaspoons hot sauce
• 2 tablespoons flour
• 1 teaspoon Old Bay Seasoning
• 1 pint half & half light cream

• 1 (14 1/2 ounce) can chicken stock
• 2 medium potatoes, shredded

• 2 (10 ounce) cans baby clams, with their juice

Directions

1. 1

   In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.

2. 2

   Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.

3. 3

   Remove thyme sprigs before serving. The leaves will have fallen off into the soup.