1 large potato (12 oz.), peeled, cut into 1/2-inch pieces
2 (6.5 oz.) cans chopped clams, drained
Dash hot sauce
2 tablespoons minced fresh parsley
How to Make It
Combine bacon and oil in a large saucepan over medium heat. Cook, stirring often, until fat is drawn out of bacon, 4 minutes. Add onion and cook, stirring, until softened, 4 minutes. Add flour and cook, stirring, for 2 minutes. Pour in clam juice and bring to a boil, stirring well.
Add milk, potato, clams and hot sauce. Season with salt. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 10 to 12 minutes.
Ladle chowder into cups or bowls, sprinkle with parsley and serve hot.
I followed the recipe exactly, but I thought it was a bit on the bland side. I wish I would have had more clams, because when I drained them, it didn't seem like much. I think next time I make clam chowder I'll find another recipe, even if it doesn't have less fat.
This was really good. I probably doubled the potatoes and bacon (cooked the bacon in the oven until crispy and then added the drippings from the baking sheet to the pan along with a little olive oil), and I used the liquid from the cans of clams instead of a bottle of clam juice (it made a perfect 8 oz). I also added a small clove of garlic with the onions. I added the clams in the last couple of minutes rather than with the potatoes. I'll definitely make again, and next time I'll probably add some finely chopped carrots along with the onion.
This was fantastic. We made this last weekend and my family loved. The only issue would be that we need to double the recipe the next time. There was not enough for leftovers the next day for lunch. Followed the recipe, although I did add garlic to it. I would cook the bacon a little longer then they suggest. I like it a little crispier.
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