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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Bisques Cream Soups Main Dish Soups Stews Seafood Vegetables American Summer Chowders Stove Top Dietary Low Sodium Seasonal Low Calorie Low Carb Northeastern United States Low In Something Shellfish Clams Onions Equipment Presentation Served Hot

Creamy Cheesy Clam Chowder

Not for those on a diet! Rich and creamy with a slight smoky flavor! serve with crisp french bread and a fresh green salad.

Steps

Steam clams open in a cup of wine in a heavy pot.
Remove from pot and cool.
Remove clams from shells.
Rinse the clams well.
Strain clam broth through a mesh screen or cheesecloth.
Add strained broth , broth from canned baby clams , and enough bottled clam juice or water to equal 4 cups.
Set aside.
In a heavy pot over medium heat , cook bacon pieces till crisp add butter melt and cook the onion , celery , carrots , and garlic until translucent.
Slowly stir in the flour and cook for two minutes , stirring well.
Add reserved clam juices to the saut mixture.
Bring to a boil.
Whisking thoroughly to break up any lumps , and then reduce heat.
Add creams and simmer 20 minutes.
Add white pepper , thyme , potatoes , peas , and steamed clams& the can of baby clams.
Add cheese till melted through.
Do not allow to boil as this will toughen the clams.
Season with salt and hot pepper sauce to taste.
Garnish with scallions.

Ingredients

littleneck clams, white wine, butter, bacon, onion, celery, garlic cloves, carrot, flour, clam juice, baby clams, light cream, heavy cream, potatoes, frozen peas, white pepper, dried thyme, cheddar cheese, hot pepper sauce, scallion