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Collection: Sides
Recipe By: Jackielafond
Clam Chowder
Ingredients
- 1 quart(4 cups) clam juice- I use 3 bottles of Snows claim juice and the water that I rinse each one with I add to the quart and the juice from the chopped claims as well
- 3-4 potatoes,(small to medium in size) cut into bite size pieces
- 4 cans of snows chopped claims- juice goes to the quart of clam juice
- 3 slices of bacon after cooked chop them up into very small pieces
- 2 - ribs of celery- chopped very small almost minced
- 1 stick of butter- I use about 3/4 of the stick
- 1/4-1/2 cup of flour
- 2 cups (about) half and half warmed - I add until I like the color and consistency usually not quite 2 cups
- salt and pepper to taste
- dash of Worcestershire sauce
- 1 small lobster tail (optional) - chop to tiny pieces
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Directions
- Combine the clam juice,the juice from the clam cans(don’t add the clams keep them aside) and potatoes in a saucepan. Bring potatoes to a boil and then reduce heat to low. Simmer until the potatoes are tender. Once the potatoes are tender add the clams.
- Cook the bacon until crispy and remove from pan. Use some of the grease drippings from the bacon to sauté the celery. Once the celery looks tender (usually after a few minutes),add the butter to the pan. Melt and cook until slightly tan . Stir in the flour a little at a time. Cook until the flour is lightly browned. If the roux is too thin, add a little more flour(i have never found that it is)
- Bring the clam mixture to a boil. Stir in the roux mixture. Return to a boil. Cook until thickened,stirring constantly. Add the chopped bacon, Add enough of the half and half to reach the desired consistency. Season with the salt, pepper and worcestershire sauce.
- Enjoy!!
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