MIKE'S AMAZING CREAMY CLAM CHOWDER

INGREDIENTS:

2 - 16 oz. bags of frozen clam meat

1 small bottle of clam juice

4 oz. slab bacon, rind removed, cut into 1/2 x 1/4 x 1/4 inch pieces

2 tender interior celery ribs, very finely chopped

1 bunch (about 5), scallions, trimmed, the white bulbs and light green stems cut in thin rounds

2 large potatoes, peeled and cut into 1/2 inch cubes

2 cups of heavy cream

Salt and freshly ground black pepper

2 TBSP. unsalted butter, cut into 4 even pieces

1/4 cup loosely packed flat-leaf parsley leaves, minced

Paprika, for garnish (optional)

1) Thaw out clam meat

2) Render the bacon in a heavy-bottomed saucepan over medium/high heat until crisp and golden. Remove the bacon and drain on paper towels. Add celery, scallions, and potatoes to the bacon fat and saute just until the scallions and celery begin to turn translucent, about 5 minutes. Add the clam juice and one cup of water. Cook until the potatoes are tender but not mushy, about 15 minutes.

3) Add the heavy cream, stirring occasionally and making sure the chowder doesn't boil, until heated through, about 10 minutes. Add the clams and cook until they are heated through, 5 minutes. Salt and pepper to taste.

4) Ladle into bowls and serve with parsley and paprika (optional)

This makes 4 - 6 large servings....
so, for Mike's Holiday Season BIG batch - triple the ingredients and share with everyone who stops in!