3 8 oz. bottles of clam juice
1 lb. russet potatoes, peeled, and chopped into 1/2 inch pieces
3 tbsps. butter
1 pkg. lean bacon, finely chopped
2 cups onions, chopped
1 1/4 cup chopped celery (I think the next time I make this I'm only going to use 3/4 cups)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2 cans of chopped clams, drained, reserve juices
1 1/4 cups half and half
1 tsp. Tabasco sauce
Bring potatoes and clam juice to a boil in a heavy dutch oven. Turn to med-low and simmer for 10 minutes until the potatoes are tender. Remove from heat.
Melt butter in another heavy dutch oven over med high heat. Add the bacon and cook until it begins to brown. Add the onions, celery, garlic and the bay leaf and saute' until the vegetable soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to turn brown).
Gradually add and stir in the reserved clam juice.
Add potato mixture, clams, half and half.
Combine and simmer for 5 minutes so flavors blend.
Serve with oyster cracker or by itself and enjoy!
You can make this recipe a day ahead which is what I did. This was my favorite dish at our Super Bowl XLVI gathering. The texture of the creamy potatoes with the delicious flavor of the clams and bacon and other ingredients just warmed my heart and gave me that fuzzy, comfy feeling. My hubby who all these years never touched Clam Chowder and was very skeptical up until now. He didn't really how thick and tasty it was. He loved it so much he wants me to make it again. . . like soon :) The true test was when I took a small bowl to a co-worker of mine who grew up in Massachusetts. He gave me an A+!!! yay, score!! Hope this gives you a warm fuzzy feeling too when you try it.
-This recipe was pulled off the AllRecipes.com food website.