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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Very rich and creamy chowder served at Skipjack's restaurant in Boston, Massachusetts Ingredients:
3 (8 ounce) bottles clam juice |
1 lb russet potato, peeled,cut into 1/2-inch pieces |
2 tablespoons butter |
3 slices bacon, finely chopped |
2 cups chopped onions |
1 1/4 cups chopped celery (about 2 large stalks) |
2 cloves garlic, chopped |
1 bay leaf |
1/4 cup all-purpose flour |
6 (6 1/2 ounce) cans chopped clams |
1 1/4 cups half-and-half |
1 teaspoon hot pepper sauce |
Directions:
1. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
2. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
3. Remove from heat.
4. Melt butter in heavy large pot over medium heat.
5. Add bacon and cook until bacon begins to brown, about 8 minutes.
6. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
7. Stir in flour and cook 2 minutes (do not allow flour to brown).
8. Gradually whisk in reserved juices from clams.
9. Add potato mixture, clams, half and half and hot pepper sauce.
10. Simmer chowder 5 minutes to blend flavors, stirring frequently.
11. Season to taste with salt and pepper.
12. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
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