“This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Recipe is from All recipes.”
READY IN:
1hr 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
  2. Remove from heat and set aside.
  3. In a large saucepan, melt butter over medium heat.
  4. Whisk in flour to form a roux, cooking until bubbly.
  5. Whisk in 1 jar of clam juice, until smooth.
  6. Stir in onion mixture.
  7. Pour in half-and-half,and rest of clam juice, stirring constantly.
  8. Stir in clams, reduce heat and simmer 30 minutes.
  9. Season with pepper and serve.

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