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Clam Chowder

clam-chowder

Clam Chowder

Ready in 40 minutes
Serves : 8

Ingredients :

1/2 pound bacon; medium diced
1 cup yellow onions; chopped
1/2 cup celery; chopped
1 carrot; peeled and diced
3 bay leaves
1 tablespoon fresh thyme; chopped
1/2 cup Flour
1 pound white potatoes; peeled and medium diced
4 cups clam juice; *See note.
2 cups heavy cream
2 pounds little neck clams; shucked, chopped **See note.
2 tablespoons parsley; finely chopped
salt and pepper; to taste

Preparation :

In a heavy stock pot, over medium heat, fry the bacon, until crispy, about 8 minutes.

Stir in the onions, celery and carrots.

Saute for about 2 minutes or until the vegetables start to wilt.

Season the vegetables with salt and pepper.

Add the bay leave and thyme.

Stir in the flour and cook for 2 minutes.

Add the potatoes.

Stir in the clam juice.

Bring the liquid to a boil and reduce to a simmer.

Simmer until the potatoes are fork tender, about 12 minutes.

Add the cream and bring up to a simmer.

Add the clams and simmer for 2 minutes.

Stir in the parsley.

Season with salt and pepper if needed.

Remove the bay leaves and throw away.

Note:

Can use (5) 6.5 oz cans chopped clams instead. Save the juice.

5 cans of chopped claims yields 3 cups of clam juice, plus (2) 8oz bottles of clam juice.

By Lay family – Carla, Tom, Miles, Madison & G Lay

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About Mohammad Daeizadeh

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