Panhandle Clam Chowder
Ingredients
- 3 1/2 cups water
- 5 dozen cherrystone clams, scrubbed and rinsed
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 to 3 slices of bacon, cut into 1/2 -inch pieces
- 2 carrots, coarsely chopped
- 1/2 cup coarsely chopped onion
- 2 small celery ribs, coarsely chopped
- 2 medium red-skinned potatoes, cut into 1/2 -inch dice
- 1 1/2 cups heavy cream or half-and-half
- 1 1/2 cups milk
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
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