Ingredients
The following ingredients have 8 Servings
- 2-3 can(s) chopped clams with juice (i use 1 limit of razor clams (15) that have been frozen and thawed
- 6 - small red potatoes, chopped
- 1/2 pound(s) applewood smoked bacon, sliced
- 3 - shallots, chopped
- 5 - celery stalks with leaves, chopped
- 4 clove(s) garlic, minced
- 1-8 ounce(s) brick of reduced fat cream cheese
- 1/4 cup(s) butter
- 5 cup(s) whole milk
- 1/2 pint(s) heavy cream (optional)
- 2 teaspoon(s) fresh thyme leaves
- 2 tablespoon(s) fresh italian flat-leaf parsley, finely chopped
- 1 tablespoon(s) fresh chives, minced
- 2 dash(es) tabasco sauce
- 1 pinch(es) crushed red pepper flakes
- 1/4 cup(s) instant potato flakes
- 1 pinch(es) pink himalayan sea salt
- 1 pinch(es) coarsely ground black pepper
Instruction
- In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat.
- In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture.
- Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.
