Clam Chowder
Ready In: 45 mins
Serves: 8
Ingredients
- 4 slices bacon
- 2 large yellow onions, chopped
- 24 ounces bottled clam juice
- 2 medium potatoes, cubed
- 2 large celery ribs, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 2 -2 1⁄2 cups half-and-half
- 4 (10 ounce) cans baby clams
- 1⁄2 cup chicken broth
- 3 tablespoons flour
Directions
- Bring bottled clam juice and potatoes to a boil over high heat; reduce to medium and simmer until potatoes are tender. Remove from heat and set aside.
- Fry bacon in a large heavy pot until crisp, remove to paper towels to drain-reserving drippings; crumble bacon when cooled.
- In pot with bacon drippings add onions, celery, garlic, bay leaf and cayenne. Saute over medium heat until veggies are tender.
- Add flour and cook for 1-2 minutes, but do not over brown. Slowly add the clam juice that the potatoes were cooked inches Add potatoes, clams, half and half, chicken broth worchestershire sauce, bacon and hot sauce.
- Stir gently over medium heat until heated through. Season with salt and pepper, and garnish with chopped parsley and paprika if desired.
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