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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 slice(s) bacon chopped |
2 carrots-medium sized thinly sliced |
2 stalk(s) celery thinly sliced |
1 onion-small chopped |
1/2 small green bell pepper seeded and chopped |
1 clove(s) garlic minced or presses |
11/2 pound(s) red thin-skinned potatoes scrubbed and diced |
2 bottle(s) clam juice (8 oz. each) |
8 can(s) chopped clams (61/2 oz each) |
1 dry bay leaf |
1/2 teaspoon(s) liquid hot pepper seasoning |
1/4 teaspoon(s) pepper |
11/2 teaspoon(s) worchestershire sauce |
3/4 teaspoon(s) dry thyme |
4 cup(s) half-and-half |
salt |
Directions:
1. Cook bacon in an 8 to 10-quart pan over medium heat until crisp, stirring often. Lift out with a slotted spoon, drain, and set aside. Discard all but 1 tablespoons of the drippings from pan. Add carrots, celery, and onion, bell pepper, and garlic to pan; cook, stirring often, until vegetables are lightly browned (about 10 minutes).
2. Add potatoes and clam juice to pan. Bring to a boil over high heat; then reduce heat, cover and simmer until potatoes are tender when pierced (about 15 minutes). Stir in clams and their liquid, bay leaf, hot pepper seasoning, pepper, Worcestershire, thyme, half-and-half, and bacon. Season to taste with salt. Heat until steaming, then ladle into bowls. Makes 8 to 10 servings.
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