Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.
Provided by Rita1652
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Steam clams open in a cup of wine in a heavy pot.
- Remove from pot and cool.
- Remove clams from shells.
- Rinse the clams well.
- Strain clam broth through a mesh screen or cheesecloth.
- Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
- Set aside.
- In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
- Slowly stir in the flour and cook for two minutes, stirring well.
- Add reserved clam juices to the sauté mixture.
- Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
- Add creams and simmer 20 minutes.
- Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
- Add cheese till melted through.
- Do not allow to boil as this will toughen the clams.
- Season with salt and hot pepper sauce to taste.
- Garnish with scallions.
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