Ingredients
- Servings: 6
- 6 slices bacon
- 1/2 cup diced carrots
- 1/2 cup chopped celery
- 1/2 cup finely diced onion
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 (8 ounce) cans clams
- 2 (8 ounce) jars clam juice
- 4 cups milk
- 1 cup cubed potatoes
- 1 (8 ounce) package white cheddar cheese, shredded
- 2 tablespoons chopped fresh parsley, for garnish
Recipe
-
Preparation Time: 20 mins
Cook Time: 1 hr
- in a dutch oven, cook bacon over medium heat until crisp. remove bacon, drain on paper towels, and crumble. reserve. drain clams, reserve juice.
- cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
- stir in flour, cornstarch, potatoes, salt, and pepper. cook and stir until mixture is bubbly. add reserved clam liquor to clam juice to measure 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.
- add clams, potatoes, and cheese; stir until cheese is melted. sprinkle with reserved bacon, and garnish with chopped parsley.
Ready Time: 1 hr 20 mins
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