Clam Chowder

 

These cellphone pictures don’t do this clam chowder justice! The recipe isn’t perfect….but it’s a good place to start, especially, if you are like me, and have never made clam chowder before. 

 

Creamy Dreamy Clam Chowder

from The Tasty Kitchen

Ingredients

• 6 slices Diced Bacon
• 2 whole Medium Sized Carrots Thinly Sliced
• 2 stalks Celery, Thinly Sliced
• 1 whole Small Onion Chopped
• ½ whole Small Green Pepper Chopped (optional)
• 1 clove Garlic, Minced
• 1-½ pound Thin Skinned Potatoes (white Or Yukon Gold)
• 2 bottles 8 Oz. Clam Juice Or Nector
• 8 cans 6.5 Oz. Cans Chopped Clams
• 1 whole Bay Leaf
• ½ teaspoons Liquid Hot Pepper Sauce
• ¼ teaspoons Fresh Ground Black Pepper
• 1-½ teaspoon Worcestershire Sauce
• ¾ teaspoons Dried Thyme
• 4 cups Whipping Cream
• Salt (in my case ––>Season<--) To Taste -- I added chicken granules, dried basil, marjoram, sage, cayenne, fresh parsley and soy sauce.  I also added more than it called for of the Worcestershire and hot pepper sauce, ‘cause I like it hot!  
• Thicken With Cornstarch And Cold Water Mixture If Desired

Preparation Instructions

1. In a 6-8 quart stock pot, cook bacon over med. heat until crisp. Remove from the pan, drain and set aside. Discard all but 2 tbls. of the drippings. Add carrots, celery, onion, green pepper, and garlic to the drippings and cook, stirring often until soft (approx. 10 min.).

2. Cut potatoes into 1/2″ cubes. Add to vegetable mix along with the clam juice and the bay leaf. Bring to a boil, reduce heat, cover and simmer until potatoes are tender (about 15 min.).

3. Stir in the clams and their liquid, hot pepper sauce, pepper, Worcestershire, thyme, cream and bacon. Heat until steaming over med. low heat. Season to taste with salt. Thicken if desired.