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Wednesday, May 27, 2015

Clam Chowder

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 12
  • 4 slices bacon, cooked crisp and broken
  • 2 large yellow onions, finely chopped
  • 1/2 cup chicken broth
  • 2 medium potatoes, cubed
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3 cups whole milk
  • 2 cups heavy cream
  • 4 (10 ounce) cans baby clams, undrained
  • 1 teaspoon worcestershire sauce
  • 3 tablespoons parsley, chopped
  • paprika

Recipe

  • 1 fry bacon in a large dutch oven until crisp, remove with slotted spoon and set aside.
  • 2 add onion to pot, saute until softened, then add potatoes and chicken stock.
  • 3 season with salt and cayenne, cover and cook for 15 minutes.
  • 4 in a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
  • 5 cook for 1 minute, then add cream and milk while whisking.
  • 6 cook over low heat until thickened.
  • 7 pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
  • 8 add worcestshire and bacon.
  • 9 add the other 2 cans of reserved juice a bit at a time to reach desired consistancy.
  • 10 stir and gently cook over moderate heat until heated through.
  • 11 garnish with parsley and paprika.

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