Shirley's Maine Clam Chowder So Tasty

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Shirley's Maine Clam Chowder

"This is a rich clam chowder, but no longer as thick and pasty as a few. Fresh shucked clams are advocated, however you could also use canned clams."

Ingredients :

• 1 (eight ounce) jar clam juice
• 3 massive russet potatoes, peeled and cubed
• 8 slices bacon, reduce into small pieces
• 1 large onion, chopped
• 2 stalks celery, diced
• 2 quarts shucked clams, with liquid
• 2 cups half of-and-half of cream

Instructions :

Prep : 45M	Cook : 8M	Ready in : 55M

• In a small saucepan, warmness clam juice and peeled potatoes. Bring water to a boil and allow simmer until tender, approximately 15 minutes.
• Place bacon in a big inventory pot. Cook over medium high warmness until calmly brown. Stir in onions and celery. Cook till vegetables are gentle.
• Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
• In a separate pot, gently heat (do now not boil) half of and half. Pour heat 1/2 and half of into the inventory pot and heat simply until warmed via. Do not boil the chowder or the cream will separate. Serve warm.

Notes :

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