- Cooking Time:
- Servings: 6
- Preparation Time:
BackstoryHere's the clam chowder I wanted to share last week, but didn't have my cookbook with me at the time. It comes from "San Francisco a la Carte". I made this last night, but with a few changes; omitted the green bell pepper and Tabasco. I also reduced the salt to 1/2 teaspoon. This chowder is quite good, but I expected it to be a little bit thicker. I have alot left over, so I think I'll use the immersion blender to thicken it up and hopefully it will have the texture I'm looking for. It says to use a large kettle, I used a Dutch oven, just a large pot.
- 4 slices bacon, coarsely chopped
- 3 green onions, chopped
- 5 medium potato, peeled, and cut into 1/2-inch cubes
- 2 tablespoons chopped green pepper
- 1 stalk celery, sliced
- 1 clove garlic, minced
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon Worcestershire sauce
- 4 drops Tabasco sauce
- 2 cups raw clams with juice
- 2 cups half and half
- Saute bacon until crisp in a large kettle.
- Add onions, potatoes, green pepper, celery, and garlic.
- Add 2 cups water and season with salt, white pepper, Worcestershire, and Tabasco.
- Cover kettle and simmer for 15 minutes, or until potatoes are tender.
- In a separate pan, heat the clams in their juice for 3 minutes, or until tender.
- Add clams and juice to kettle, pour in half and half, and heat, stirring, until pipping hot. Do not boil.