Clam Chowder

This unusually snowy Tennessee winter calls for comforting recipes involving heavy cream, pork fat, and the like.

Clam Chowder

• 4 slices bacon
  
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 tsp. Old Bay
  
• 2 cups diced potatoes
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 7 oz cans minced clams
• 3 tbsp. flour
• 2 cups chicken broth
  
• 1 cup heavy cream
• dash hot sauce
  

In bottom of large sauce pan, fry bacon until crisp. Remove bacon. Discard most of the rendered fat. Add celery and onion, and cook until translucent. Add Old Bay, salt, and pepper. Stir in chicken broth, potatoes, and clams. Simmer until potatoes are tender (10-15 min.). Whisk together cream and flour, and add to pot. Simmer until slightly thickened. Add hot sauce if you like! Top with reserved bacon.

Serve with saltines, or a hunk of crusty bread!