Description
Very rich and creamy chowder served at skipjack's restaurant in boston, massachusetts
Ingredients
- Clam Juice
- Russet Potato
- Butter
- Bacon
- Onions
- Celery
- Garlic
- Bay Leaf
- All-purpose Flour
- Clams
- Half-and-half
- Hot Pepper Sauce
Instructions
- Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat
- Reduce heat to medium-low
- Cover and simmer until potatoes are tender, about 10 minutes
- Remove from heat
- Melt butter in heavy large pot over medium heat
- Add bacon and cook until bacon begins to brown, about 8 minutes
- Add onions, celery, garlic and bay leaf and saut until vegetables soften, about 6 minutes
- Stir in flour and cook 2 minutes
- Gradually whisk in reserved juices from clams
- Add potato mixture, clams, half and half and hot pepper sauce
- Simmer chowder 5 minutes to blend flavors, stirring frequently
- Season to taste with salt and pepper