CLAM CHOWDER

This clam chowder is amazing...you'd never know it had all these great veggies in it. We like it better than plain chowder! (even if you're not a big veggie eater...give it a try!)

Ingredients:
1 lb. bacon
1 lg. green bell pepper, diced
½ C. leek, diced (about 2, white parts only)
1 med. red onion, diced
1 C. celery, diced
1 C. cauliflower, diced
4 med. potatoes, peeled and diced
1 carrot, cleaned and grated
1 tsp. rosemary
1 tsp. thyme
1 tsp. basil
¼ tsp. garlic, minced
¼ tsp. cayenne and red pepper
3 bay leaves, crumbled
3-(6 ½ oz.) cans chopped clams (with juice)
½ C. white wine
1 pint half-and-half or whole milk*
¼ C. butter*
¼ C. flour*

Directions:
In large stock-pot, brown and crumble bacon; remove and set aside. Leave a little grease in pan and add vegetables (except potatoes) and sauté. Add potatoes and enough water (or chicken broth) to just cover them. Add spices, clams and wine and cook on low-med. heat until potatoes are tender (about 1 hour). Make thickening roux with melted butter and flour. Cook roux a couple of minutes until mixture turns slightly darker. Add cream / milk to roux and stir well. Pour mixture into chowder and warm until thickened (do not boil after cream is added). Serve with crumbled bacon on top.

*original recipe calls for 1 C. butter and 1 C. flour and heavy cream. I most often use a little half-and-half with mostly whole milk.

from Martha Bramlett