| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 30 min | 50 min |
Servings
5 quarts
Ingredients
51 ounce 51 ounce cans clams with juice
51 ounce 51 ounce clam juice
4 ounce Butter
5 ounce Diced bacon
9 ounce Diced celery
9 ounce Diced onion
1 ounce Finely chopped garlic
6 ounce All Purpose Flour
TT Salt and Pepper TT= To Taste
1 tablespoon Finely chopped fresh thyme
1 Bay Leaves
12 ounce Small diced potato
2 cups Heavy cream
1 tablespoon Worchestire sauce
Directions
Strain the 51oz can of clams separating the juice and clams. In large pot, sauté bacon and the butter until the bacon until you get a little color on it. Add in the celery, onions and garlic and sweat until the onions are translucent. Add in the flour and mix in until incorporated. Slowly add the clam juice constantly stirring so no lumps form in the flour. Add in the thyme and bay leaves, bring to a boil and drop down to a simmer and let cook for about 20 minutes until the flour taste is gone. Add in the potatoes and cook until soft, about 10-15 minutes. Add in the heavy cream, chopped clams, worchestire sauce and season to taste with salt and pepper. Serve with crackers!
