Clam Caraway Chowder

• 16 clams, soaked in water for 30 minutes and well scrubbed
• 1 teaspoon caraway seed
• 1 cup chicken stock or 1 cup low sodium chicken broth
• 1 12 cups water
• 4 strips bacon, chopped finely
• 12 cup finely chopped onion
• 12 cup finely chopped celery
• 1 clove garlic, minced
• 13 cup flour
• 1 cup cream
• 2 cups milk
• 1 bay leaf
• 1 teaspoon thyme
• 1 12 cups diced potatoes

1. Place clams, caraway, stock and water in a large covered saucepan.
2. Bring to a boil and simmer for 20 minutes.
3. Remove the clams and strain the clam juice.
4. Chop the clam meat as finely as possible and reserve.
5. In a large saucepan, gently cook bacon, onions and celery until soft.
6. Add garlic and cook 1 minute.
7. Add the flour and cook 1 more minute.
8. Add the cream and milk and bring to a boil, stirring frequently.
9. Cook until thickened.
10. Add reserved clam juice, seasonings and potatoes.
11. Simmer for approximately 20 minutes or until potatoes are completely soft.
12. Add chopped clam meat.
13. Season with salt and white pepper and serve very hot.

water, caraway seed, chicken, water, bacon, onion, celery, clove garlic, flour, cream, milk, bay leaf, thyme, potatoes

Taken from www.food.com/recipe/clam-caraway-chowder-30997 (may not work)