NEW ENGLAND CLAM CHOWDER, CALI STYLE

New England Clam Chowder, Cali style image

Provided by Linda Boyd Moyles Swesey @LindaSwesey

Number Of Ingredients 16

2 - yellow onions chopped
2 - stalkes of celery chopped
1 - red bell pepper chopped or green or yellow, add a little more for color
2 clove(s) garlic chopped
4-6 - sliced thick bacon (reserve grease)
2 lbs - potatoes (your choice red or russet)
3 cup(s) water
1 box(es) philly cream cheese (generic ok)
2 cup(s) half & half
2 can(s) chopped clams (sm cans)
2 - carrots chopped
1/4 - cube of butter (everything is better with butter)
1/4 cup(s) flour
- salt & pepper to taste
Pinch - cayenne pepper
Pinch - nutmeg

Steps:

Cook bacon, save grease. Add onions, celery, red pepper, garlic into bacon grease, cook for approx. 10 minutes. In a separate pan boil cubed potatoes and chopped carrots for about 15 minutes or until potatoes are tender. Microwave half & half, butter and cream cheese in small microwaveable bowl on high for a minute and half or a little more or until half & half and cream cheese are melted together, you will have to stir with wire whisk. Add mixture to potatoes and water. Also mix in cooked veggies. Add clams with juice, Add spices. Cook additional 2 minutes or until heated through, stirring frequently. Do not boil!!