New England Clam Chowder

Name: New England Clam Chowder
Total time: 25 min
Ingredients: - bread round loaves of rye or sourdough (I use small individual loaves for each person); 1/4 cup(s) salad oil; 1 teaspoon(s) minced garlic; 4 slice(s) bacon, fried and chopped; 1 cup(s) celery, diced; 1 cup(s) carrots, diced; 1 cup(s) onions, diced; 1/2 teaspoon(s) basil; 1/2 teaspoon(s) oregano; 1 teaspoon(s) thyme; 1 teaspoon(s) salt and pepper, to taste; 1 can(s) chicken broth (14 oz); 3 can(s) clam juice (8 oz each); 1 cup(s) half and half; 3 large potatoes, peeled and diced; 2 cup(s) clams, drained and chopped; ## ROUX; 1/4 pound(s) butter; 1 cup(s) flour; ## FOR TOPPING; - shredded cheese on top of soup when served (I use cheddar)

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In a large pot saute the oil and garlic for about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add potatoes. Add herbs, salt, and...

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Cooking tools:

Bread knife
Chef's knife
Cutting board
Pot
Skillet
Whisk
Ladle
Stove
Measuring cup
Measuring spoon
Can opener
Colander
Peeler
Spoon
Serving bowl

Ingredients

- bread round loaves of rye or sourdough (I use small individual loaves for each person)
1/4 cup(s) salad oil
1 teaspoon(s) minced garlic
4 slice(s) bacon, fried and chopped
1 cup(s) celery, diced
1 cup(s) carrots, diced
1 cup(s) onions, diced
1/2 teaspoon(s) basil
1/2 teaspoon(s) oregano
1 teaspoon(s) thyme
1 teaspoon(s) salt and pepper, to taste
1 can(s) chicken broth (14 oz)
3 can(s) clam juice (8 oz each)
1 cup(s) half and half
3 large potatoes, peeled and diced
2 cup(s) clams, drained and chopped
## ROUX
1/4 pound(s) butter
1 cup(s) flour
## FOR TOPPING
- shredded cheese on top of soup when served (I use cheddar)