Ingredients
2 celery ribs2 medium carrots1 medium onion2 teaspoons olive oil4 garlic cloves, minced4 medium potatoes, peeled and diced2 cans (6-1/2 ounces each) minced clams, undrained1 bottle (8 ounces) clam juice1 cup plus 1 tablespoon water, divided1 teaspoon minced fresh thyme1/2 teaspoon salt1/2 teaspoon pepper1 can (12 ounces) evaporated milk2 teaspoons cornstarch2 bacon strips, cooked and crumbled
Preparation
Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.
Gradually stir in milk; heat through. Combine cornstarch and remaining 1 tablespoon water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Top with bacon and if desired, additional fresh thyme.
