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Clam Chowder Recipe

Cuisine:
  • Medium

Ingredients

Directions

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Steps

1
Done

Heat a large pot or Dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).

2
Done

Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.

3
Done

Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper.

4
Done

Bring soup to a light boil.

5
Done

While soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream.

6
Done

Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min).

7
Done

Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.

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