2 - 8 oz. can clams, strain and reserve liquid
3 large russet potatoes, peeled and cubed
8 slices bacon
1 large onion, diced
2 stalks celery, diced
1/2 tsp. Garlic Olive Oil
2 Tbsp. Sicilian Lemon White Balsamic
2 c. half and half cream
1 1/4 tsp. Cayenne Olive Oil
1 Tbsp. chicken bouillon
In a small saucepan, heat reserved clam stock and peeled potatoes. Bring to a boil and let simmer until potatoes are just a little crunchy (about 8 - 10 min.). Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions, celery, chicken bouillon, Garlic Olive Oil and Lemon White Balsamic. Cook until vegetables are soft.
Add potatoes, clam stock and clams to the stock pot and heat until simmering. In a separate pot, gently warm--do not boil--the half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate.
Sprinkle with bacon bits and chopped parsley for garnish and drizzle with Cayenne Olive Oil.
Tested in Maine Cooking Class
