READY IN: 1hr
1⁄2 lbbacon, chopped
1 1⁄2 cupssweet onions, diced
4mediumpotatoes, unpeeled, scrubbed and diced
3 (8 ounce) bottles clam juice
6 (6 1/2ounce) cans clams, chopped
1tablespoonfresh coarse ground black pepper
3tablespoonsfresh parsley, chopped
1 (9 ounce) package oyster crackers
Serving Size: 1 (725) g
Servings Per Recipe:8
Calories from Fat 608 g 56 %
Total Fat 67.6 g 103 %
Saturated Fat 36.5 g 182 %
Cholesterol 212.7 mg 70 %
Sodium 2046.7 mg 85 %
Total Carbohydrate83.1 g 27 %
Dietary Fiber 5.1 g 20 %
Sugars 12.3 g 49 %
Protein 38.6 g 77 %
Rinse and drain canned clams, reserve liquid and set aside.
Ina large stockpot, cook bacon until crisp, do not drain.
Add diced onion and celery, saute until soft, stirring frequently.
Once onion/celery are soft, add pepper, marjoram and thyme.
Add bottles clam juice and clam juice reserved from canned clams.
Add diced red potatoes and simmer 15 min until potatoes are soft.
While potatoes are simmering —
In a small saucepan, make a light roux with butter and flour.
Once potatoes are soft, add roux to chowder and stir until thickened.
Add cooked shrimp and drained clams and stir to mix.
At this point, the chowder base may be refrigerated for 3 days or frozen for later use.
To serve: add 1 qt light cream and up to 1 qt whole milk to desired consistency, while heating be careful not to boil.
Right before serving, stir in sherry and fresh chopped pasley.
Serve topped with paprika and oyster/soup crackers.
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