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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A rich clam chowder. This recipe does not skimp. Ingredients:
4 slices bacon, cooked crisp and broken |
2 large yellow onions, finely chopped |
1/2 cup chicken broth |
2 medium potatoes, cubed |
1 teaspoon salt |
1/8 teaspoon cayenne pepper |
4 tablespoons butter |
3 tablespoons flour |
3 cups whole milk |
2 cups heavy cream |
4 (10 ounce) cans baby clams, undrained |
1 teaspoon worcestershire sauce |
3 tablespoons parsley, chopped |
paprika |
Directions:
1. Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
2. Add onion to pot, saute until softened, then add potatoes and chicken stock.
3. Season with salt and cayenne, cover and cook for 15 minutes.
4. In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
5. Cook for 1 minute, then add cream and milk while whisking.
6. Cook over low heat until thickened.
7. Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
8. Add worcestshire and bacon.
9. Add the other 2 cans of reserved juice a bit at a time to reach desired consistancy.
10. Stir and gently cook over moderate heat until heated through.
11. Garnish with parsley and paprika.
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