Creamy Cheesy Clam Chowder

Recipe by Rita1652
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Steam clams open in a cup of wine in a heavy pot.
  • Remove from pot and cool.
  • Remove clams from shells.
  • Rinse the clams well.
  • Strain clam broth through a mesh screen or cheesecloth.
  • Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
  • Set aside.
  • In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
  • Slowly stir in the flour and cook for two minutes, stirring well.
  • Add reserved clam juices to the sauté mixture.
  • Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
  • Add creams and simmer 20 minutes.
  • Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
  • Add cheese till melted through.
  • Do not allow to boil as this will toughen the clams.
  • Season with salt and hot pepper sauce to taste.
  • Garnish with scallions.
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