Marias Clam Chowder

Clam chowder like Outbacks

Best to use 3 fresh sprigs of thyme.

Chop up potatoes without skin, boil for 9 minutes, set aside. Finely dice your onion, carrot, and celery and put aside. Use 4 chicken boullion cubes or 2 extra large ones to make your chicken broth. Drain 1 10 oz can of whole baby clams and 1 6 oz can of diced or minced clams into a measuring cup-add water to get to 2 cups of liquid. Place 2 bullion cubes or 1 extra large cube in microwave to make 1 of your 2 cups of broth. Take remaining 2 bullion cubes or 1 extra large cube in water to make your 2nd 2 cups of broth. Saute 6 sliced of diced bacon in your soup cooking pan. Strain bacon and leave the bacon grease in that pan. Add 1 tablespoon of butter in that pan and saute your carrot, celery, & onion for 5 minutes. While that is working in a small pan make your roux- 4 tablespoons(1/2 stick) of butter and 1/4 cup of flour. Stir til it is a paste and put aside. Once your veggies are nice and tender pour in your 4 cups of broth mix. Add salt, white pepper, thyme to taste and cook for another 5 minutes. Add the roux-bring to a boil then turn down and saute for another 5 minutes. Add 1 cup of fat free half and half and keep at medium heat. Add potatoes, clams, and bacon. Keep at medium heat another 10 minutes or so. Reseason to taste. Serving Size: 8