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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It's always a treat to indulge in a cup of rich, creamy clam chowder before a fish dinner at Red Lobster. But if you're staying in for supper, try our quick and easy version. Don't forget the crackers! Ingredients:
2 strips bacon, cut into 1/4-inch pieces |
2 tablespoons vegetable oil |
1 medium onion, finely chopped |
2 tbsp., plus 1 tsp. flour |
1 (8 oz.) bottle clam juice |
3 cups whole milk |
1 large potato (12 oz.), peeled, cut into 1/2-inch pieces |
2 (6.5 oz.) cans chopped clams, drained |
dash hot sauce |
salt |
2 tablespoons minced fresh parsley |
Directions:
1. Combine bacon and oil in a large saucepan over medium heat. Cook, stirring often, until fat is drawn out of bacon, 4 minutes. Add onion and cook, stirring, until softened, 4 minutes. Add flour and cook, stirring, for 2 minutes. Pour in clam juice and bring to a boil, stirring well.
2. Add milk, potato, clams and hot sauce. Season with salt. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 10 to 12 minutes.
3. Ladle chowder into cups or bowls, sprinkle with parsley and serve hot.
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