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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Ingredients:
6 slices bacon, diced |
2 stalks celery, diced |
1 onion, diced |
1/4 cup butter |
2 tablespoons flour |
3 (8 ounce) jars clam juice |
1 quart half-and-half cream |
4 cups clams, minced |
white pepper, to taste |
Directions:
1. In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
2. Remove from heat and set aside.
3. In a large saucepan, melt butter over medium heat.
4. Whisk in flour to form a roux, cooking until bubbly.
5. Whisk in 1 jar of clam juice, until smooth.
6. Stir in onion mixture.
7. Pour in half-and-half,and rest of clam juice, stirring constantly.
8. Stir in clams, reduce heat and simmer 30 minutes.
9. Season with pepper and serve.
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