Clam Chowder

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 slices bacon
• 2 large yellow onions, chopped
• 24 ounces bottled clam juice
• 2 medium potatoes, cubed
• 2 large celery ribs, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon hot sauce
• 1 teaspoon worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 2 -2 1/2 cups half-and-half
• 4 (10 ounce) cans baby clams
• 1/2 cup chicken broth
• 3 tablespoons flour

Recipe

• 1 bring bottled clam juice and potatoes to a boil over high heat; reduce to medium and simmer until potatoes are tender. remove from heat and set aside.
• 2 fry bacon in a large heavy pot until crisp, remove to paper towels to drain-reserving drippings; crumble bacon when cooled.
• 3 in pot with bacon drippings add onions, celery, garlic, bay leaf and cayenne. saute over medium heat until veggies are tender.
• 4 add flour and cook for 1-2 minutes, but do not over brown. slowly add the clam juice that the potatoes were cooked inches add potatoes, clams, half and half, chicken broth worchestershire sauce, bacon and hot sauce.
• 5 stir gently over medium heat until heated through. season with salt and pepper, and garnish with chopped parsley and paprika if desired.