Copycat Skippers Clam Chowder

Recipe by sferle
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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. Sautà 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.
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