Clam Chowder

Name: Clam Chowder
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; 14 teaspoon cayenne pepper; 12 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 2 tablespoons fresh parsley, chopped; 2 -2 12 cups half-and-half; 4 (10 ounce) cans baby clams; 12 cup chicken broth; 3 tablespoons flour

15 ingredients

9 steps

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
14 teaspoon cayenne pepper
12 teaspoon hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped
2 -2 12 cups half-and-half
4 (10 ounce) cans baby clams
12 cup chicken broth
3 tablespoons flour

Directions

1

Bring bottled clam juice and potatoes to a boil over high heat; reduce to medium and simmer until potatoes are tender.
2

Remove from heat and set aside.
3

Fry bacon in a large heavy pot until crisp, remove to paper towels to drain-reserving drippings; crumble bacon when cooled.
4

In pot with bacon drippings add onions, celery, garlic, bay leaf and cayenne.
5

Saute over medium heat until veggies are tender.
6

Add flour and cook for 1-2 minutes, but do not over brown.
7

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.
8

Stir gently over medium heat until heated through.
9

Season with salt and pepper, and garnish with chopped parsley and paprika if desired.