Clam Chowder-Rachel Ray

• Clam Chowda:
• 2 tablespoons butter
• 2 slices thick cut bacon, chopped
• 1 medium onion, chopped
• 2 ribs celery with greens, chopped
• 4 sprigs fresh thyme
• 1bay leaf
• Salt and pepper
• 2 teaspoons hot sauce, eyeball it
• 2 tablespoons all-purpose flour
• 1 pint half-and-half
• 2 cups clam juice
• 2 cans whole baby clams and their juice

1. In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
2. Add half-and-half and clam juice and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
3. Remove thyme leaves, adjust seasonings

butter, bacon, onion, celery, thyme, leaf, salt, hot sauce, flour, clam juice, their juice

Taken from www.epicurious.com/recipes/member/views/clam-chowder-rachel-ray-52506061 (may not work)