alevia's kitchen
About the Recipe
Ingredients
4 cans chopped clams
4 potatoes, diced
4 oz bacon bits
3 tablespoons unsalted butter
2 cups onion, finely diced
3 teaspoons chopped garlic
1 teaspoon thyme
2 each bay leaf
4 cups clam juice
2 tablespoons parsley, freeze-dried
8 green onions
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 qt heavy cream
Slurry
Preparation
Drain clams and keep juice and clams aside. Peel and dice the potatoes into 1-inch cubes (soak in water). In a large pot over medium heat, sauté the bacon, onion, and butter for 5 minutes. Add the garlic, thyme and bay leaves and cook for another 5 minutes
Add the drained potatoes, clam juice and water. Bring to a boil, then turn down and simmer for 15-20 minutes or until potatoes are tender. Remove the bay leaves
Add the cream and clams and bring back to boil. Once boiling, bring to a medium boil and thicken with a slurry. Cook for 5 minutes and turn the heat right down. Add the parsley, green onion, Worcestershire sauce and hot sauce, and season to taste