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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

1. 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.
2. Return the chopped bacon and onion to the dutch oven over medium heat.  Stir in the flour until the onion is coated.
3. 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.
4. 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
5. Garnish with paprika and served with Seasoned Oyster Crackers or Colonial Cornbread.

Our Recommendations

• Inspired by:  The Beach House 

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