Classic Maine Clam Chowder

Ingredients:
2 slices thick cut bacon, diced
1/2 cup diced onion
1/2 cup diced celery
1 quart water
2 cups diced red potatoes
2 tablespoons FIVE STAR CLAM STOCK
1 - 10 ounce can whole baby clams
1 teaspoon minced fresh thyme
Pinch of ground white pepper
1 1/2 cups whole milk
1/2 cup dry FIVE STAR CREAM SAUCE PREP

Directions:
Fry the bacon in a soup pot until crisp. Remove with a slotted spoon and reserve.
Pour off all but 2 tablespoons of the rendered fat then add the onions and celery
to the pan. Cook, stirring often, over medium heat until translucent but not
colored. Add the water, potatoes and CLAM STOCK, stir well and bring to a boil.
Drain the juice from the clams into a large bowl and set aside. Add the clams,
thyme and white pepper to the soup pot. Add the whole milk and dry CREAM
SAUCE PREP to the bowl with the clam juice and whisk together until smooth
then stir it into the soup pot. Bring back to a boil then simmer for 20 minutes
while stirring often. Ladle into bowls and garnish with the reserved bacon bits.

This recipe produces approximately 6 - 12 ounce portions.