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Clam chowder
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1/2 pound | peeled potatoes cut into 1/4 inch squares, (1 large potato should do) |
1 tablespoon | salt |
1/2 tablespoon | oil |
2-4 strips | bacon chopped finely |
1 medium | onion cut into 1/4 inch dice |
1 tablespoon | butter |
1 tablespoon | GF flour |
2 cups | clam juice |
1 (6.5. Oz) can chopped clams( reserve liquid) | |
2 cups | milk |
1 1/4 cups | heavy cream |
1 | bay leaf |
Tabasco to taste | |
Worcestershire sauce to taste | |
Lemon juice to taste | |
Kosher salt | |
black pepper to taste |
In a sauce pan place potatoes and salt,add water and cook for about 10 mins. Drain potatoes and set aside.while potatoes are cooking,heat oil on medium heat in large sauce pan,add bacon and sauté until crisp. Remove bacon piece,drain and set aside. Add onions and cook over low heat until translucent.about 5 mins. Add butter and allow to melt and then add flour. Stir constantly for two mins.or until mixture begins to thicken. Stir in clam juice,reserved clam liquid,milk, cream,cooked bacon and bay leaf. Bring to a simmer and cook covered for 20 mins. Add clams and potatoes and simmer for 5 mins. Season to taste with Tabasco,worcestshire sauce and lemon juice.remove bay leaf before serving
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