Clam Chowder Hyde Park Style

Name: Clam Chowder Hyde Park Style
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 3 dozen chowder clams; 2 1/2 cups bottled clam juice; 2 slices bacon, minced; 1 medium onion, diced; 2 tablespoons all-purpose flour; 4 potatoes, peeled and diced; 3 cups heavy cream or 3 cups half-and-half; 6 tablespoons dry sherry; salt, to taste; fresh ground black pepper, to taste; Tabasco sauce, to taste; Worcestershire sauce, to taste; oyster crackers or saltine crackers, as needed

Submitted by Member 610488

"This recipe is from the CIA. They know who you are and that you wield a knife with considerable skills :-)."

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Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 8

ingredients

3 dozen chowder clams
2 ¹⁄₂ cups bottled clam juice
2 slices bacon, minced
1 medium onion, diced
2 tablespoons all-purpose flour
4 potatoes, peeled and diced
3 cups heavy cream or 3 cups half-and-half
6 tablespoons dry sherry
salt, to taste
fresh ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
oyster crackers or saltine crackers, as needed

directions

Scrub the clams well under running water. Shuck the clams, reserving the juices. Cut the larger clams in half. Mix the reserved juices with enough bottled clam juice to equal 3 cups.
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 7 minutes.
Add the onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2 to 3 minutes.
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency.
Add the potatoes and simmer until tender, about 20 minutes.
Meanwhile, place the clams and cream in a saucepan and simmer together until the clams are cooked, 5 to 8 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 5 minutes.
Stir in the sherry. Season to taste with salt, pepper, Tabasco and Worcesteshire sauce. Serve in heated bowls with the crackers on the side.