Ingredients

  • 4 8.5 oz cans Minced Clams, Juices reserved
  • 2 Bottles Clam Juice
  • 3 Slices Bacon, Minced
  • 1 Onion, Diced
  • ¾ cup Match Stick Carrots, Minced
  • ½ tsp. Bottled Garlic, Minced
  • 2 Tbsp. Flour
  • 1 Bay Leaf
  • 1 tsp. Dried Thyme
  • 1 lb. Red Potatoes, Peeled, diced
  • 1 cup Heavy Cream
  • 1 pint Half & Half Cream
  • 6 Tbsp. Dry Sherry
  • Salt, to taste
  • Black Pepper, Fresh Ground, to taste
  • Tobasco Sauce, to taste
  • Worcestershire Sauce, to taste

Directions

1. Drain: the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
2. Cook: the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
3. Add: the garlic, cook for 30 seconds, then add the onion and carrots, cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
4. Whisk: in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavey cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
5. Add: the potatoes and simmer until tender, about 15 minutes.
6. Meanwhile: place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
7. When: the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes more.
8. Stir: in the sherry. Season to taste with salt, pepper, Tabasco and Worcestershire sauce. Serve in bowls with the oyster crackers on the side.



Categories
Seafood
Keywords
Clam Chowder