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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 4 |
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Ingredients:
3 lbs yukon gold potatoes |
12 ounces bacon |
5 celery ribs |
1 sweet onion |
2 garlic cloves |
4 ounces chicken soup base |
24 ounces sour cream |
32 ounces half-and-half cream |
1 tablespoon sea salt |
1 tablespoon fresh cracked pepper |
2 tablespoons old bay seasoning |
51 ounces oz clams with juice |
16 ounces water |
Directions:
1. Boil washed potatoes in large pot/ do not drain water -.
2. add. diced potatoes leave skin on -.
3. - cook in butter - celery, garlic. and onions.
4. add.
5. fried bacon,.
6. canned clams with liquid. water.
7. chicken soup base.
8. sour cream. half and half and remaining spices.
9. make a rue -.
10. thicken to desired consistency.
11. - garnish with fresh parsley and sweet cream butter - .
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