Clam Chowder
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Brian Worth’s

Yield: 8 cups or 4 bowls

8 large red potatoes, peeled, cut into ½-in pieces
16-oz clam juice
36-oz canned clams, drained and chopped, juices reserved
4 slices bacon, finely chopped
¼ stick butter
1 ½ c. chopped onions
3 large celery stalks, chopped
2 garlic cloves, minced
1 tbsp. Flat-leaf parsley, chopped
3 tbsp. All-purpose flour
1 c. whipping cream
1 tsp. hot pepper sauce

In a medium saucepan, bring potatoes to a boil in the 16-oz clam juice. Reduce heat, let simmer until tender. Set aside.

In a large heavy saucepan, cook bacon in the butter until browned. Add onions, celery, and garlic.  Sauté until tender. Whisk in flour, cook for about 2 minutes. Add set-aside clam juice, potatoes with juices, clams, whipping cream, parsley, and hot sauce. Stirring, bring to a simmer, allowing flavors to blend. Season to taste with salt and pepper. Garnish with some chopped parsley.

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