CHEESY CLAM CHOWDER
I found this last year, and of course I modified it to make it my own. I'll never buy canned again!
Provided by Carol Davis
Categories Chowders
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels, crumble, and reserve. Drain clams, reserve juice.
- 2. Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt and pepper. Stir until all is coated with roux.
- 3. Add reserved clam liquor to jarred clam juice to make 3-1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens and potatoes are done.
- 4. Add clams and cheese, stir until cheese is melted. Sprinkle in reserved bacon. Garnish with copped parsley.
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