Marilyn's Cheesy Clam Chowder You Have To Try

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Marilyn's Cheesy Clam Chowder

"A little exclusive twist on an vintage preferred...Cheese makes the difference! Substitute half and half cream for a richer chowder."

Ingredients :

6 slices bacon
half cup diced carrots
half of cup chopped celery
half of cup finely diced onion
1/four cup all-cause flour
1 tablespoon cornstarch
half teaspoon salt
1/4 teaspoon ground black pepper
three (eight ounce) cans clams
2 (8 ounce) jars clam juice
four cups milk
1 cup cubed potatoes
1 (eight ounce) bundle white Cheddar cheese, shredded
2 tablespoons chopped fresh parsley, for garnish

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

In a Dutch oven, prepare dinner bacon over medium warmness till crisp. Remove bacon, drain on paper towels, and fall apart. Reserve. Drain clams, reserve juice.
Cook and stir carrot, celery, and onion in bacon fats till onion is transparent.
Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 half of cups; stir juice and milk into the vegetable aggregate. Heat just to boiling, and reduce heat to simmer. Cook, stirring once in a while, till mixture thickens.
Add clams, potatoes, and cheese; stir till cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

Notes :

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