JERSEY CLAM CHOWDER

THE KITCHEN BOSS'S JERSEY CLAM CHOWER.

Serves: 6 to 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
3 tablespoons butter
3 slices bacon, chopped
1 large yellow onion, chopped (about 1 heaping cup)
1 cup carrots, chopped into 1-inch pieces
1 cup celery with the leaves, chopped into 1-inch pieces
1 teaspoon dried thyme
2-4 fresh bay leafs
Salt and pepper
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken stock
2 cups milk
2 cups potatoes, diced into 1-inch pieces (1 large russet, approx)
2 cups fresh or frozen corn
3 cups chopped fresh chowder clams
Directions:
Melt butter in heavy large pot or Dutch oven over medium heat. Add bacon and cook until bacon begins to crisp, about 8 minutes. Add onions, carrots and celery then sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes. Gradually whisk in clam juice, chicken stock, bay leafs and milk. Add potatoes and bring to a boil. Reduce heat to a simmer and cook until potatoes are done, about 20 to 25 minutes.
Add the corn and clams the last 5 minutes of cooking. Add salt and pepper to taste.

see my tips & feedback for this recipe here! http://momsbimom.blogspot.com/2012/03/jersey-clam-chowder-day-3-making-30.html?m=0