Serves: 10-14 (sorry, Italian, big family so all my recipes are for a crowd, but you can cut recipe in half.) Origin: I wanted to make a quicker version of clam chowder and found while still using high quality ingredients without having to mess with fresh clams, peel potatoes, dice fresh peppers, etc. makes this one pot recipe not only easy and fast, but the taste is unbelievable! This recipe has been made for over 15 years now and has definitely earned the title of being "Tried & True" and turns out the same every time...EXCELLENT!
1 lb (lean bacon sliced in ½" pieces - (I prefer Maple Bacon)
1 large onion chopped
1 cup chopped bell peppers (can use frozen bell peppers and chop into 1+ pieces)
4 stalks of chopped celery tops included
2 large carrots grated (on cheese grater use large side of grater)
2 TBL chopped garlic (jarred or fresh)
Salt, Montreal Steak seasoning or pepper to taste
3 tsp garlic powder
1 tsp Tabasco sauce
51 oz. chopped clams & 1 - 28 oz can of Baby Clams- DRAIN reserving juice & THOROUGHLY WASH CLAMS*(see directions below)
1 bottle of clam juice
1-1/2 bags of Ore-Ida Potato's O'Brien (in freezer section) (these also have bell peppers in it)
56 oz of half and half
1 can white or yellow corn (drained)
2 cans of evaporated milk
1-1/2 cups of cornstarch (cover with COLD water & mix until smooth) set aside. (Yahoo! Makes for Gluten Free Chowder.)
2 TBL butter, fresh parsley and if your inspired fresh edible flowers for garnish.
METHOD:*Drain clam juice from cans into a fine mesh strainer with clear glass bowl underneath to catch the clam juice & set aside. In the meantime rinse clams under cold water while gently using your fingers to get as much sand out of the clams as you can, drain & set aside. In 12 qt pot (Allyson's has great pots!) fry bacon until crispy, add celery, carrots & peppers and cook for 4 minutes, add onion and continue to cook until onions are crisp tender. Add garlic, salt, Montreal Steak Seasoning, garlic powder and Tabasco sauce and cook for another 3 minutes. Add bottle of clam juice along along with the reserved clam juice (except for bottom 2 inches where the sand has settled (discard that juice). Add to bacon & onion mixture & bring to a boil. Add the Potato's O'Brien and corn. Bring to a boil & cook about 10 minutes or until potatoes are just fork tender. Add Clams cook for 1 min., add canned milk and half & half and bring to almost a boil. Stir cornstarch mixture again until smooth and add a little bit at a time stirring constantly until you reach your desired thickness (we like ours thick)! Remove from heat taste to make sure you have seasoned to your liking, add butter stir, garnish with fresh parsley & if you desire an edible flower and serve.
Mungia! Great with a green salad and of course some sourdough, French bread or Crostini's!
+ Recipe submitted by M. Habener
