In a large stock pot, add bacon and cook over low heat until rendered. Remove, drain, crumble and set aside. Add butter to pot. When melted, add onions and carrots. Cook for about 10 minutes until tender. Slowly add flour and cook until slightly colored, stirring constantly.
Drain clams into a measuring cup. Add enough water to make 4 cups. Add juice and potatoes to pot. Juice and water should cover potatoes. Cover pot and simmer until potatoes are tender.
Add clams, Worcestershire sauce, bouillon, salt, pepper and bacon. Remove pot from heat and add milk and half & half.
Sever with oyster crackers and hot sauce.
Originally Submitted
11/13/2008
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