Humboldt Clam Chowder

Humboldt Clam Chowder

From: Executive chef DJ Nagle, Humboldt Farm, Fish & Wine, Denver. Yield: 8 servings.

6 slices smoked bacon
1 large yellow onion, small dice
2 stalks celery, small dice
2 cloves minced garlic, small dice
2  large diced (¾”) peeled Idaho Potatoes, cooked until tender
¼ cup flour
2/3 Tbsp. fresh thyme
2/3 Tbsp. parsley, chopped
1½ lb. chopped clams with juice

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