Creamy Clam Chowder
By TeriGreene
Ingredients
- 12 cherrystone clams (1 1/2 pounds scrubbed well
- 2 slices bacon, finely chopped
- 1 medium onion, finely chopped
- 1 large celery, stalk, finely chopped
- 1 teaspoon chopped fresh thyme, (or 1/4 teaspoon dried)
- 3/4 cup heavy cream
- Dash of hot sauce, such as tabasco
- Coarse salt and ground pepper
Details
Servings 4
Preparation time 15mins
Cooking time 65mins
Preparation
Step 1
In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yeild 1 cup. Remove clam meat from shells; coarsely chop.
In a large saucepan, cook bacon over medium-low heat until crisp. 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.
Puree about 1 cup mixture in a blender until smooth, Stir puree back into soup, add clams and hot sauce; season with salt and pepper.
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