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Thursday, December 3, 2015

#Cheesy Clam Chowder #Recipe

Cook Time: 1 hour
Prep Time: 20 min
( Serves 6 )
6 slices bacon
1/2 cup carrots (diced)
1/2 cup celery (chopped)
1/2 cup onion (finely diced)
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 can (8 oz.) clams
2 jar (8 oz.) clam juice
4 cup milk
1 cup potatoes (cubed)
1 package (8 oz.) white Cheddar cheese (shredded)
2 tablespoon fresh parsley (chopped) (for garnish)

  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve.
  2. Drain clams, reserve juice.
  3. Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
  4. Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly.
  5. Add reserved clam liquid to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
  6. Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley. 


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