Clam Chowder from Niagara Falls! (Served in a bread bowl)

JOIN OUR FREE MEMBERSHIP:
Recipe Below
Why we Disabled Comments
PLEASE SUBSCRIBE!
To find out more about Shotgun Red or to submit a recipe, visit:
Follow us on Facebook, Instagram and Twitter @cookingwithshotgunred
Fabulous Clam Chowder! (From Niagara Falls!)
Recipe:
In a dutch oven brown up 3/4 lb. of bacon.
Remove the bacon to a paper towel and leave
3 tbsp. bacon grease in the pot.
Add:
1 medium onion (diced)
2 big stalks of celery (diced)
2 full carrots (diced)
Saute' on medium heat until soft
add 1/2 tsp. salt and 1 tsp. pepper
then add 3 tbsp. of flour and cook for
3 to 5 minutes until flour is fully
dissolved.
Add:
1/4 stick of butter (not margarine)
1 little 8 oz. bottle of clam juice
Add the juice from 3 cans of clams (10 oz. cans)
1/2 lb. of sweet corn
2 medium potatoes diced (diced up small)
1/2 tsp. Thyme and 1 tbsp. Parsley
1 cup of Half & Half (you can use heavy cream)
Then add the 3 cans of clams! (The juice is already in there)
1/2 tsp. hot sauce, 1 tsp. Worcestershire (I forgot it)
Now crunch up the bacon on the paper towel and put
that in there!
Serve in a bread bowl and top with parsley!
Sheila sprinkles cheese on it from time to time!
Enjoy!