| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 20 min | 40 min |
Servings
5 quarts
Ingredients
51 ounce Can of clams with juice
51 ounce Can clam juice
5 slice Bacon Finely chopped
8 tablespoons Butter
2.5 cups Onions small dice
2.5 cups Celery small dice
2 tablespoons Garlic finely chopped
1 1/4 cups Flour sifted
1 teaspoon Fresh Thyme finely chopped
2 cups Potato small dice
2 cups Heavy cream
1/2 teaspoon Worcestershire sauce
TT Salt and Pepper TT=To Taste
TT Parsley finely chopped
Directions
Strain 51 oz can of clams separating the juice and clams. Place a large pot over medium heat and sweat the bacon until most of the fat is out, do not brown the bacon. Add in the butter and melt, then add the onion, celery and garlic while stirring. Cook until the onions are translucent about four minutes. Add in the flour and stir until thoroughly mixed. Add in the clam juice and stir, then bring to a boil then drop to a simmer and add the potatoes. Let simmer for about 15-20 minutes, while stirring occasionally, until the potatoes are al dente. Add in the heavy cream, Worcestershire sauce and clams. Adjust seasoning with salt and pepper and serve in warm bowls. Garnish with chopped parsley. Enjoy!
