Clam Chowder Recipe
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Category: |
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Ingredients: |
Ingredients: 6 Cans of Chopped Clams
4 Slices of Bacon
1 Onion, diced
Salt and Pepper
1 ½ lbs. of Potatoes, diced
3 tbsp. or Flour
1 ½ c. of Heavy Cream
1 ½ c. of Whole Milk
1 bundle of Thyme
2 Bay Leaves
1-2 Hot sauce, optional (recommended: Tabasco)
Extra-virgin olive oil
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Directions: |
Directions:Drizzle a few drops of olive oil into the bottom of a pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook for about 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using. |
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