Recipe by sferle
Full of Flavor and yummy Goodness , it is the best I have ever Made.
Top Review by Katrin O.
This recipe is amazing!! It is as good or better than skipper's. I halved the amount of clams because I wanted to test the recipe and originally was only going to make a half batch. But as I was cooking, the flavors were so good, I decided to make a full batch and I did use pre-sliced package Bacon, so there were six slices to fill in anywhere there might have been a clam or two missing. But I really didn't notice anything missing at all because it was just so good!! I did sub heavy cream for half half because that's what I had on hand. Just for fun, I added a little corn. I don't think I'll ever need to look for another clam chowder recipe. I will make this again and again. I'm thinking of taking some over to my parents for lunch but I will certainly be making a double batch so there's some left for me!!
- 3 (1 liter) bottles clam juice
- 3 russet potatoes, peeled and cut into 1/2 inch chunks (resist the urge to use Yukon Gold potatoes)
- 2 tablespoons butter
- 3 slices bacon, finely chopped (I use thick, hammy deli bacon ( use six slices of bacon if you're using the thin, pre-packaged stuff)
- 2 cups chopped onions or 1 large yellow onion
- 3 stalks celery & leaves or 1 1⁄4 cups celery & leaves, chopped
- 5 garlic cloves, minced
- 1 bay leaf
- 1⁄4 cup all-purpose flour
- 6 (6 1/2 ounce) cans minced clams, drained, juices reserved (chopped clams are fine ( I use minced )
- 1 1⁄2 cups half-and-half
- hickory liquid smoke (hard-to-find, but great flavor!)
- 1 -3 drop Tabasco sauce, for flavor
Directions See How It's Made
- NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
- Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. SautÃ until vegetables soften, about six minutes.
- Stir in flour and cook two minutes. Do not allow flour to brown.
- Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
- Season to taste with salt and pepper.
- Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.