new england clam chowder

it's true, i am alive. and i have been making grub like crazy woman. since it's autumn (my FAVORITE time of the year), i've got a comfort-food theme of sorts going on. i came across this recipe i had for new england clam chowder and decided to try it. i think it was a success, seeing as my self-proclaimed shellfish/seafood-hating husband loved it! i apologize for the poor picture quality, i just realized my camera is out of batteries and i don't have any more. so... enjoy the pictures with bad lighting taken by the (not) fancy camera phone. (the next couple recipes were also documented with the phone.)

New England Clam Chowder

Start to Finish: 45 min. Makes 4 main-dish servings

-1 pint shucked clams or two 6.5 oz. cans minced clams (i bought the cans, didn't want to chop clams)

-2 slices of bacon, halved (i made 4 slices and ate one, so 3 slices)

-3 medium potatoes, peeled and chopped

-1 large onion, chopped

-1 tsp. instant chicken bouillon granules (or one bouillon cube)

-1 tsp. Worcestershire sauce

-1/4 tsp. dried thyme, ground

-1/8 tsp. black pepper

-2 cups milk

-1 cup half-and-half or light cream

-2 Tbs. all-purpose flour

1. I did things a little out-of order, but since I used minced-canned clams, I chopped up my veggies first.

2. Chop fresh clams (if using), reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving the juice.) If necessary, add enough water to the reserved clam juice to equal 1 cup. Set clam juice aside. **Instead of adding water to make 1 cup of "juice", I'd buy actual clam juice and use that, in order to keep from diluting the "clammy" taste.**

3. In large saucepan/pot cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. **I just left whatever was in there - didn't remove any drippings.** Crain bacon on paper towels; crumble bacon and set aside.

4. Stir the reserved clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.

5. Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon. **We ate our chowder with slices of sourdough bread and sprinkled coarse black pepper on top for zest. This is also good in a bread bowl!!**