Cooler weather means time to make soup. One of my favorites is clam chowder. The version I make is dairy-based and features potatoes, carrots, celery, onions, spices and a small can of clams. I only buy clams harvested in the United States. This helps local fisheries and reduces my carbon footprint.
New England Clam Chowder
Makes 4 large servings
Drain a 6-ounce can of clams and save the juice. Add water or milk to make juice equal to a cup of liquid. Cook 3 strips of bacon in a frying pan until crisp. Remove the bacon. Use bacon drippings to cook one chopped medium onion, 3 cups of diced potatoes, one grated carrot, one rib of celery finely chopped along with a teaspoon of Worcestershire sauce, 1/2 teaspoon fresh thyme, 1/4 teaspoon black pepper, and clam juice mixture. Cook until potatoes are soft - about 15 minutes. Mix 3 cups of milk and 2 tablespoons of flour together and add the slurry into the potato pan. Cook until the mixture thickens. Add clams and reduce heat. Cook soup about another minute. Serve warm with bacon on top of the soup portions.