Chunky Vegetable Clam Chowder

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My first bowl of clam chowder in a quaint little restaurant in san francisco had me knowing i loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on christmas eve 'our family tradition in the making' we often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon curry powder which we have yet to give a try. Serving size - a guesstimate!!

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Steps

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In a large pot add bacon saute lightly.

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Add in onions and saute briefly.

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Add chicken broth potatoes , carrots , reserved clam juice , salt , pepper and simmer until vegetables are done.

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Add in the milk , clams and chopped parsley stirring frequently until heated through.

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You may wish to serve at this point but we make a roux melting shortening in a heavy pan , adding the flour browning to golden brown and whisking into chowder.

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This can be prepared a day ahead , cool , cover and refrigerate bringing to a simmer before serving.

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Ingredients

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bacon, potatoes, carrot, onion, celery, condensed chicken broth, minced clams, evaporated milk, salt, pepper, fresh parsley, shortening, flour