Easy & Delicious Clam Chowder

• 4 slices bacon
• 12 medium onion, diced
• 2 small potatoes, diced, skin on (Yukon Gold, preferably)
• 2 (6 ounce) cans minced clams
• 1 ounce sherry wine
• 2 (10 1/2 ounce) cans cream of potato soup
• 1 12 cups half-and-half cream
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 12 teaspoon celery seed
• salt & pepper
• dried parsley

1. Cook bacon, reserving about 1-2 tbls fat.
2. Drain clams, reserving the liquid.
3. If you use clams from the seafood counter, and you'll need about 3/4 lb, either ask them for some clam juice or buy a bottle of it.
4. In 3-qt saucepan, add bacon fat and cook onions over medium-high heat until just soft.
5. Deglaze with sherry, stirring the mixture thoroughly.
6. Add diced potatoes and saute for a minute or two, then add clam juice.
7. If clam juice doesn't completely cover the potatoes, add water.
8. Bring to a boil, cover and cook for 5 minutes or until potatoes are tender.
9. Stir in soup, then add half & half.
10. Reduce heat to medium-low and add clams.
11. Add thyme and celery seed.
12. Chop bacon and stir in, along with butter and a couple pinches of dried parsley.
13. Adjust to taste with salt and pepper.
14. Simmer over low heat for an additional 15 minute.
15. If necessary, thicken with 1 tbl corn starch dissolved in 1/8 c cold water.

bacon, onion, potatoes, clams, sherry wine, cream of potato soup, cream, butter, thyme, celery, salt, parsley

Taken from www.food.com/recipe/easy-delicious-clam-chowder-153769 (may not work)