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Categories:
bacon carrots celery onion green pepper garlic red potatoes clam juice clams bay leaf hot pepper pepper Worcestershire sauce thyme whipping cream salt
Viewed: 71 - Published at: 2 years agoIngredients
- 6 slices bacon, diced
- 2 medium size carrots, thinly sliced
- 2 medium celery ribs, thinly sliced
- 1 small onion, chopped
- 12 green pepper, chopped
- 1 garlic clove, minced and pressed
- 1 12 lbs red potatoes, cut in 1/2 inch cubes
- 2 (8 ounce) bottles clam juice
- 8 (6 1/2 ounce) canschopped clams
- 1 bay leaf
- 12 teaspoon hot pepper sauce
- 12 teaspoon pepper
- 1 12 teaspoons Worcestershire sauce
- 14 teaspoon thyme leaves
- 4 cups whipping cream (half & half)
- salt
Method
- In a 6 to 8 quart pan, cook bacon over medium heat until crisp,.
- remove from pan & drain.
- Set aside, discard all but 2 tablespoons of the drippings.
- Add carrots, celery, onion, bell pepper and garlic to drippings, cook until onions are tender.
- Add potatoes and vegetables to mixture along with the clam juice.
- Bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in clams w/ liquid, bay leaf, hot pepper seasoning, pepper, Worcestershire sauce, thyme, cream and bacon.
- Heat until steaming, season with salt.
- Serve with oyster crackers.
