Skippers Clam Chowder
Skippers Clam Chowder Recipe is a family-style dish made from potluck style food. In this recipe, you will get to use your favourite potluck recipe, but you will attempt to get a little more creative by adding in some fresh ingredients from the local farmers market. As with all potluck recipes, you will have to wait for the ingredients to slowly cook in the boiling water in your slow cooker in order to get that rich and creamy chowder, and the results will vary depending on what kind of fresh ingredients you decide to add.
Ingredients
- 1 liter canned clam juice
- 1 cup Russet potatoes (peeled and cut into 1/2 inch chunks 2)
- 3 tbsp Butter
- 4 slices Bacon finely chopped
- 2 cups Yellow onions finely chopped
- 3 stalks Celery finely chopped
- 5 garlic cloves finely minced
- 1 bay leaf
- 1/4 cup All-purpose flour
- 6 1/2 oz Minced clams drained
- 1 1/2 cups Half-and-half
- Hickory liquid smoke
- 1 -4 drops Tabasco sauce for flavor
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Start by preparing the ingredients! Expert chefs may ignore this tip. Not that I’m an expert chef, but I’m a bit slow. I cannot start the chowder unless I prepare the ingredients.
- Fill a medium saucepan with bottled clam juice, and place it over medium heat. Add the potatoes and allow them to soften. Simmer the potatoes until they are tender. This will not take more than ten minutes. Take the potatoes off the heat and set them aside.
- Melt the butter in another saucepan over medium heat. Add the chopped bacon and cook for 8-10 minutes until the bacon pieces are browned.
- Then mix in finely chopped yellow onion, finely chopped celery, and minced garlic cloves. Sauté for 6 minutes or until the vegetables are soft.
- Stir in the all-purpose flour, and continue to cook for 2 minutes. Be careful not to brown the flour.
- Stir in the clam juice, the potato mixture, half and half, hickory liquid smoke salt, and tabasco sauce. Keep the skipper cape cod simmering until the flavours blend, stirring occasionally.
- Lastly, season with black pepper and kosher salt to taste. After simmering for 10 minutes, skippers chowder is ready to eat.