Grandma's Clam Chowder

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READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
  • Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
  • Add potatoes to vegetables and mix well.
  • Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
  • Add salt, pepper and hot sauce.
  • Add stock to cover vegetables (no more than 1" over).
  • Stir, add bay leaves and bring to a boil.
  • When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
  • Add clams and increase heat until just boiling then remove from heat.
  • Stir in cream.
  • Ladle to bowls and garnish with parsley.
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