Spenger's Clam Chowder

Bon Appetit, Mar 1977, page 8. From Spenger's Fish Grotto Berkeley CA.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  lbs clams, in shells scrubbed and drained
• 4  slices bacon, cut in 1-inch pieces
• 1  large yellow onion, fined diced
• 4  tomatoes, peeled and chopped
• 1⁄4 celery, chopped
• 1  green pepper, chopped
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon Accent seasoning (optional)
• 1  tablespoon parsley, chopped
• 1  white potato, cut in 1/2 inch cubes
•  salt and pepper
• 3  tablespoons butter
• 4  tablespoons flour

Directions

1. Place clams in a pot and add boiling water just to cover. Cook, covered until clams open.
2. Remove clams and reserve liquid. Remove meat from shells and finely chop.
3. Gently saute bacon; add onion, tomatoes, celery, and pepper. Cook 5 minutes and add to clam stock and bring to a boil.
4. Add thyme, accent, parsley, diced potatoes, and chopped clams. Season with salt and pepper to taste and let simmer.
5. Melt butter, blend in flour and stir into simmering stock.
6. Serve when stock coats a spoon and potatoes are tender.