Print this post
Email This Post
Creamy Clam Chowder Recipe
This hearty clam chowder recipe is creamy and delicious.
Prep: 25 minutes | Cook: 20 minutes | Serves:6 (about 2 quarts)
Ingredients
- 5 bacon slices
- 1 onion, chopped
- 2 tablespoons flour
- 2 cups of bottled clam juice
- 3 large russet potatoes, peeled and diced
- 1 1/4 pound canned clams, minced and drained with juices reserved
- 1 bay leaf
- 1/2 teaspoon thyme leaves
- 3 cups of heavy cream
- 6 tablespoons of cooking sherry
- Tabasco, to taste
- Salt and pepper to taste
- Paprika, for garnish
Instructions
- Cook the bacon and onion in a dutch oven or saucepan until bacon is crisp and onions translucent. Remove the bacon and onion from the dutch oven to cool for about 5 minutes. Drain the bacon grease from the dutch oven. Place bacon and onion in a small food processor to chop up finely.
- Return the chopped bacon and onion to the dutch oven over medium heat. Stir in the flour until the onion is coated.
- Add the 2 cups of bottled clam juice, potatoes, the reserved clam juice (from the canned clams), the bay leaf and thyme. Cook 15-20 minutes until potatoes are very tender.
- Stir in the heavy cream. Add the minced clams, sherry, and a few shakes of Tabasco sauce, to taste. Simmer about 5 minutes until clams are heated. Salt and pepper to taste. Add
- Garnish with paprika and served with Seasoned Oyster Crackers or Colonial Cornbread.
Our Recommendations
Copyright © 2019 ButteryBooks.com All Rights Reserved.
Looking for Related Information on this Buttery Books Post?
Try Google Search
Custom Search

Custom Search
Author: Lisa Category: soups Tags: fish & seafood, new england, soup, u.s. regional