What is a good recipe for clam chowder?

Celery root takes the place of potatoes in this white and creamy-style chowder. New England-Style Clam Chowder Makes: 4 servings Ingredients 3 slices thick-cut bacon, chopped 1 medium onion, finely chopped 2 celery ribs, finely chopped 2 cloves garlic, minced 3 cups chicken stock 2 cups diced celery root ½ tsp. Salt 3 cups half-and-half 4 (6½-oz.) cans chopped clams, with their juices 2 Tbsp.

Fresh parsley, finely chopped 3 Tbsp. Butter Salt and pepper, to taste Directions Cook bacon in a large pot over medium heat until browned, but not crispy. Remove bacon with a slotted spoon and set aside.

Add onion, celery ribs, and garlic; sauté until vegetables are soft. Stir in stock, celery root, and salt. Cover and cook chowder until celery root is cooked but still firm.

(Test by poking with a fork.) Add half-and-half, reserved bacon, clams (including juices), parsley, and butter; simmer for 3 minutes more. Season to taste with salt and pepper. Serve hot.

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