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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 5 |
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The thickest, creamiest, best tasting homemade Clam Chowder you've ever had. This is true five star restaurant caliber clam chowder that is remarkably easy to make and unbelievably delicious. You will have never had a better bowl of Clam Chowder outside of a restaurant environment. If you seek stand out recipes the way I do, you'll love this one. I generally double this recipe. Ingredients:
1 tablespoon butter |
6 slices bacon, finely chopped |
1/2 white onion, chopped |
1/2 cup celery, chopped (1-2 stalks) |
1/4 teaspoon thyme |
1/8 teaspoon basil |
1/8 teaspoon oregano |
4 (6 1/2 ounce) cans chopped clams |
1 1/2 cups of the juice canned clams |
3 cups heavy cream |
1/8 teaspoon white pepper |
2 cups potatoes, diced (about 2 med potatoes) |
5 drops tabasco sauce |
1 teaspoon worcestershire sauce |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. In an 4 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
2. Add diced onion and celery, and sauté until tender and translucent.
3. Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
4. Cook approximately 13 minutes to soften potatoes and incorporate flavors.
5. Add heavy cream and chopped clams. Bring to boil,.
6. Mix cornstarch and water together and add, stirring briskly.
7. Enjoy.
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