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Categories:
bacon yellow onions chicken broth potatoes salt cayenne pepper butter flour milk heavy cream baby clams Worcestershire sauce parsley paprika
Viewed: 9 - Published at: 3 years agoIngredients
- 4 slices bacon, cooked crisp and broken
- 2 large yellow onions, finely chopped
- 12 cup chicken broth
- 2 medium potatoes, cubed
- 1 teaspoon salt
- 18 teaspoon cayenne pepper
- 4 tablespoons butter
- 3 tablespoons flour
- 3 cups whole milk
- 2 cups heavy cream
- 4 (10 ounce) cans baby clams, undrained
- 1 teaspoon Worcestershire sauce
- 3 tablespoons parsley, chopped
- paprika
Method
- Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
- Add onion to pot, saute until softened, then add potatoes and chicken stock.
- Season with salt and cayenne, cover and cook for 15 minutes.
- In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
- Cook for 1 minute, then add cream and milk while whisking.
- Cook over low heat until thickened.
- Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
- Add worcestshire and bacon.
- Add the other 2 cans of reserved juice a bit at a time to reach desired consistancy.
- Stir and gently cook over moderate heat until heated through.
- Garnish with parsley and paprika.
