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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 4 |
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Ingredients:
3 lbs yukon gold potatoes |
12 ounces bacon |
5 celery ribs |
1 sweet onion |
2 garlic cloves |
4 ounces chicken soup base |
24 ounces sour cream |
32 ounces half-and-half cream |
1 tablespoon sea salt |
1 tablespoon fresh cracked pepper |
2 tablespoons old bay seasoning |
51 ounces oz clams with juice |
16 ounces water |
Directions:
1. Boil washed potatoes in large pot/ do not drain water -. 2. add. diced potatoes leave skin on -. 3. - cook in butter - celery, garlic. and onions. 4. add. 5. fried bacon,. 6. canned clams with liquid. water. 7. chicken soup base. 8. sour cream. half and half and remaining spices. 9. make a rue -. 10. thicken to desired consistency. 11. - garnish with fresh parsley and sweet cream butter - . |
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