New England Clam Chowdahhhh

Servings: 0 servings



1 Drain the clams, but reserve the juice. Also, if you are using canned corn, drain well. 2 Add the bacon to a large stock pot, and cook the bacon until almost crisp. 3 Add the onions and celery to the bacon, cook until tender. Then add the potatoes, clam juice, and just enough water to barely cover the veggie/ bacon mixture. Cover and simmer. Cook potatoes until JUST fork tender; careful not to over cook the potatoes. 4 In the meantime, in a 5 qt pan, melt the butter, add the flour, whisk to blend and cook for about two minutes. Add the cream, cook and stir until smooth and thick, using a wire whisk, until desired thickness. 5 Once your "chowda" is as thick as you wish,remove the pot from the stove, and add the cream mixture, drained corn, creamed corn, clams, and hot sauce. Stir to combine.