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Clam Chowder 


1 slice uncooked bacon, diced
1/2 cup diced onion
1/2 cup diced celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups clam juice or fish stock
6 small red potatoes
2 cups reduced fat (2%) milk
2 cups minced clams, fresh or canned
1 teaspoon chopped, fresh dill


Put the bacon in a soup pot and heat over low heat. 
Add the onion, celery, thyme, and bay leaf and 
cook until the vegetables are soft, about 10 minutes. 

Dice the potatoes and add them to the soup pot with the clam juice. 
Simmer until the potatoes are just tender, about 10 minutes. 
Add the milk, clams, and dill and heat thoroughly. 
Remove the thyme and bay leaf. 
Add salt and pepper to taste and serve.