Chop bacon, saute until fat is rendered (drain
fat). Add to bacon in large soup pan, onions, celery, garlic clove.
Cook until tender. Add 1 1/2 cups water and red potatoes. Cook until
potatoes are tender.
Scald milk, add to soup with half and half, salt, pepper, garlic powder,
parsley and clams (drained), bay leaves. Simmer 15 minutes.
In separate pan melt butter. Add flour; cook until bubbly. Add to
chowder for thickness. Remove bay leaves before serving.
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