Clam Chowder
Ingredients
- 6 slices bacon (crumbled)
- 2 medium carrots (thinly sliced)
- 3-4 inside stalks celery (sliced, with leaves)
- 1 small onion (chopped)
- 5 cloves garlic (pressed)
- 1 lb. red potatoes (cubed, with skins)
- 2 bottles (8 oz. each) clam juice
- 40-50 oz whole baby clams
- 1 bay leaf
- 4 cups heavy cream
- 3/4 teaspoon thyme leaves
- 1-1/2 tsp. Worcestershire
- 1 Tbsp butter
- 1 dash white or cooking wine
- salt and pepper to taste
- 1 lemon cut in wedges
Instructions
Cook bacon over medium head until crisp, drain on paper towel, set aside. In an 8 quart pot saute carrots, celery, onion and garlic in butter and wine until lightly browned. Add potatoes and clam juice. Bring to a boil, reduce heat, cover and simmer until potatoes are tender when pierced, about 15 min. Stir in clams and their liquid, Worcestershire, thyme, cream, crumbled bacon and add salt and pepper. Heat until steaming, reduce head and cook for another 15-20 min. Serve with lemon. Makes about 4 quarts.
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