Tadich Grill Boston or New England Clam Chowder Oh Yea!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a large, heavy soup pot over medium heat. When hot, add the bacon and fry for 6 to 8 minutes, until crisp.
  • Transfer to paper towels to drain. Drain off and discard half of the fat in the pot.
  • Return the bacon to the pot over medium heat and add the onions, leek, potatoes, bell pepper, celery, and garlic. Saute in the reserved bacon fat for 3 to 4 minutes, until softened and tender.
  • Add the water, stock, salt, pepper, Worcestershire sauce, and Tabasco sauce and stir well. Cover and simmer for 15 minutes, until the potatoes are tender.
  • Add the clams and their juice, stir well, and then add the cream. Stir in the cornstarch and the bechamel sauce and simmer for another 15 minutes.
  • Just before serving, stir in the sherry. Transfer to warmed soup bowls and serve at once.
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