Browny's Clam Chowder
This chowder was a specialty of Browny's Seafood Broiler in Richmond Beach, just north of Seattle.
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- 6 slice(s) bacon chopped
- 2 carrots-medium sized thinly sliced
- 2 stalk(s) celery thinly sliced
- 1 onion-small chopped
- 1/2 small green bell pepper seeded and chopped
- 1 clove(s) garlic minced or presses
- 11/2 pound(s) red thin-skinned potatoes scrubbed and diced
- 2 bottle(s) clam juice (8 oz. each)
- 8 can(s) chopped clams (61/2 oz each)
- 1 dry bay leaf
- 1/2 teaspoon(s) liquid hot pepper seasoning
- 1/4 teaspoon(s) pepper
- 11/2 teaspoon(s) worchestershire sauce
- 3/4 teaspoon(s) dry thyme
- 4 cup(s) half-and-half
- Cook bacon in an 8 to 10-quart pan over medium heat until crisp, stirring often. Lift out with a slotted spoon, drain, and set aside. Discard all but 1 tablespoons of the drippings from pan. Add carrots, celery, and onion, bell pepper, and garlic to pan; cook, stirring often, until vegetables are lightly browned (about 10 minutes).
- Add potatoes and clam juice to pan. Bring to a boil over high heat; then reduce heat, cover and simmer until potatoes are tender when pierced (about 15 minutes). Stir in clams and their liquid, bay leaf, hot pepper seasoning, pepper, Worcestershire, thyme, half-and-half, and bacon. Season to taste with salt. Heat until steaming, then ladle into bowls. Makes 8 to 10 servings.
This recipe is a personal recipe added by robinh53 and has not been tested or endorsed by MyRecipes.
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Browny's Clam Chowder Recipe at a Glance
- COURSE: Soups/Stews