Shirley's Maine Clam Chowder Best Family Recipes

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Shirley's Maine Clam Chowder

"This is a rich clam chowder, but now not as thick and pasty as a few. Fresh shucked clams are recommended, but you may additionally use canned clams."

Ingredients :

• 1 (eight ounce) jar clam juice
• 3 huge russet potatoes, peeled and cubed
• 8 slices bacon, cut into small pieces
• 1 massive onion, chopped
• 2 stalks celery, diced
• 2 quarts shucked clams, with liquid
• 2 cups half-and-1/2 cream

Instructions :

Prep : 45M	Cook : 8M	Ready in : 55M

• In a small saucepan, warmness clam juice and peeled potatoes. Bring water to a boil and allow simmer till tender, approximately 15 minutes.
• Place bacon in a large inventory pot. Cook over medium excessive heat till calmly brown. Stir in onions and celery. Cook until greens are gentle.
• Add potatoes, clam juice and clams to the inventory pot. Heat till simmering.
• In a separate pot, lightly warm (do not boil) 1/2 and half. Pour warm half and half of into the stock pot and warmth just till warmed thru. Do no longer boil the chowder or the cream will separate. Serve hot.

Notes :

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