BEST CLAM CHOWDER RECIPE

BEST CLAM CHOWDER RECIPE



Ingredients
8-10 bacon strips divided
2 Tbsp. butter
2 celery ribs chopped
1 leek finely chopped
1 large onion chopped
2-3 garlic cloves minced
3-4 small potatoes (red potatoes or Yukon gold) peeled and cubed
1 cup broth chicken or vegetable
1 bottle 8 ounces clam juice
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half divided
3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
Bay leaf
Chopped fresh chives or green onions for garnish

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Instructions
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty oven baked tortilla chips recipe you make at home that is much better than store bought corn chips. Serve with your choice of salsas and garnishes

Ingredients:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. Enjoy.