Judy's Clam Chowder - the White Spot Way
4 slices of smoked bacon chopped (I like the smoked bacon from Seafair Meats)
3 large potatoes diced (Yukon gold or white)
3 large carrots diced
2 medium onions diced
3 sticks celery diced
1 large green pepper diced
Saute bacon in large stock pot until done but not crispy. Add vegetables and sauté for several more minutes.
2 cloves garlic finely chopped
Salt and pepper
Thyme (1/2 tsp dried or 3 sprigs fresh)
Add above ingredients to pot and mix in well.
1 large can of crushed tomatoes
2 cup chicken stock
2 cans clam nectar
3 tbsp of corn starch
1/2 cup whipping cream (or other heavy cream)
Add tomatoes, stock and nectar to the pot. Mix corn starch and cream separately until no lumps. Add slowly to pot.
Simmer and let thicken.
Couple shakes of tobasco
Couple shakes of Worcestershire sauce
2 large cans of clam meat
Chopped fresh parsley
Add tobasco and worcestershire and simmer (the longer the better). Add the clam meat and simmer for another 10 minutes. Serve and garnish with the fresh parsley.
This soup gets better the next day.