Clam-It-Up Chowder

Name: Clam-It-Up Chowder
Ingredients: 2 (6 1/2 ounce) cans minced clams; 4 ounces bottled clam juice (half a bottle); 2 cups finely diced potatoes; 1 cup finely diced onion; 1 cup finely diced celery; 2 tablespoons bacon fat; 12 cup butter; 23 cup flour; 1 quart half-and-half; 1 14 teaspoons salt; 12 teaspoon sugar; 14 teaspoon white pepper

12 ingredients

4 steps

Ingredients

2 (6 1/2 ounce) cans minced clams
4 ounces bottled clam juice (half a bottle)
2 cups finely diced potatoes
1 cup finely diced onion
1 cup finely diced celery
2 tablespoons bacon fat
12 cup butter
23 cup flour
1 quart half-and-half
1 14 teaspoons salt
12 teaspoon sugar
14 teaspoon white pepper

Directions

1

Drain clams, reserving liquid; spread clams out on cutting board; remove and discard anything that looks questionable; set clams aside.
2

In a medium saucepan, pour drained liquid from clams and bottled clam juice over potatoes; add 1-2 tablespoons of water if needed so that potatoes are barely covered with liquid; boil gently 5-6 minutes until potatoes are tender; set aside without draining.
3

In a heavy stockpot, saute onion and celery in bacon fat for 2-3 minutes over medium-high heat; add butter and melt; whisk in flour and cook for 1-2 minutes until bubbly; gradually whisk in half and half; cook, stirring frequently, until bubbly and thick.
4

Add clams, potatoes, and the clam juice they cooked in to the pot; heat through; season and serve.