Prep 30 mins
Cook 50 mins
This recipe is from the CIA. They know who you are and that you wield a knife with considerable skills :-).
- 3 dozen chowder clams
- 2 1⁄2 cups bottled clam juice
- 2 slices bacon, minced
- 1 medium onion, diced
- 2 tablespoons all-purpose flour
- 4 potatoes, peeled and diced
- 3 cups heavy cream or 3 cups half-and-half
- 6 tablespoons dry sherry
- salt, to taste
- fresh ground black pepper, to taste
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- oyster crackers or saltine crackers, as needed
- Scrub the clams well under running water. Shuck the clams, reserving the juices. Cut the larger clams in half. Mix the reserved juices with enough bottled clam juice to equal 3 cups.
- Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 7 minutes.
- Add the onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2 to 3 minutes.
- Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency.
- Add the potatoes and simmer until tender, about 20 minutes.
- Meanwhile, place the clams and cream in a saucepan and simmer together until the clams are cooked, 5 to 8 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 5 minutes.
- Stir in the sherry. Season to taste with salt, pepper, Tabasco and Worcesteshire sauce. Serve in heated bowls with the crackers on the side.