Shelly's Recipe

RED LOBSTER CLAM CHOWDER

Category: Chowders

4 strips raw bacon, chopped
2 carrots and celery, chopped
1 small onion, chopped
1 3/4 cups chicken broth
10 oz can whole baby clams, undrained
1-2 (8 oz) bottles clam juice
2 medium potatoes, cubed small
2 tsp dried parsley flakes
1/2 tsp celery salt
1/4 tsp Old Bay Seasoning garlic powder, cayenne and white pepper
1 tbsp salt
1 tsp dry thyme
1 cup heavy whipping cream mixed
2 tbsp flour

In a large saucepan over medium-high heat, cook bacon, stirring often, for 2 minutes; add carrot, celery and onion and saute for 3 minutes Add broth, a can clam juice, potatoes, and spices to pan; simmer, stirring occasionally, over medium-low heat until potatoes are tender, about 20 minutes. Add clams and the other bottle of clam juice, if needed, and simmer until heated through. Whisk in the cream mixture; stir mixture into the pan; simmer, stirring often, until thickened.