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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is favorite of ours served with some warm biscuts on a cold winter day. 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 |
1/4 teaspoon cayenne pepper |
1/2 teaspoon hot sauce |
1 teaspoon worcestershire sauce |
2 tablespoons fresh parsley, chopped |
2 -2 1/2 cups half-and-half |
4 (10 ounce) cans baby clams |
1/2 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. Remove from heat and set aside.
2. Fry bacon in a large heavy pot until crisp, remove to paper towels to drain-reserving drippings; crumble bacon when cooled.
3. In pot with bacon drippings add onions, celery, garlic, bay leaf and cayenne. Saute over medium heat until veggies are tender.
4. Add flour and cook for 1-2 minutes, but do not over brown. 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.
5. Stir gently over medium heat until heated through. Season with salt and pepper, and garnish with chopped parsley and paprika if desired.
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