Creamy Cheesy Clam Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 lbs littleneck clams
• 1 cup wine or 1 cup water
• 3 tablespoons butter
• 1 slice bacon, chopped into small pieces
• 1 large onion, chopped
• 2 stalks celery, minced
• 2 garlic cloves, minced
• 1 cup carrot, diced finely
• 1/4 cup flour
• 4 cups clam juice (from steaming clams and bottled juice)
• 1 (8 ounce) can baby clams
• 1 cup light cream
• 1 cup heavy cream
• 3 medium potatoes, boiled, peeled, and diced
• 1 cup frozen peas
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• hot pepper sauce
• scallion, thinly sliced (to garnish)

Recipe

• 1 steam clams open in a cup of wine in a heavy pot.
• 2 remove from pot and cool.
• 3 remove clams from shells.
• 4 rinse the clams well.
• 5 strain clam broth through a mesh screen or cheesecloth.
• 6 add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
• 7 set aside.
• 8 in a heavy pot over medium heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
• 9 slowly stir in the flour and cook for two minutes, stirring well.
• 10 add reserved clam juices to the sauté mixture.
• 11 bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
• 12 add creams and simmer 20 minutes.
• 13 add pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
• 14 add cheese till melted through.
• 15 do not allow to boil as this will toughen the clams.
• 16 season with salt and hot pepper sauce to taste.
• 17 garnish with scallions.