-
1
Peel and chop the raw potatoes into small cubes.
-
2
Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
-
3
Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
-
4
Chop the onion into small pieces.
-
5
Cut the bacon into 1/2 inch pieces, cook until crisp in a large skillet.
-
6
Remove bacon pieces and set aside.
-
7
Drain all but 2 tablespoons of bacon grease.
-
8
Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
-
9
Saute until the onions are soft.
-
10
Open the cans of clams.
-
11
Drain the liquids into a small container.
-
12
Add 1/2 of the clam juice to the skillet with the onions, celery, and garlic.
-
13
Set the clams and remainder of clam juice aside.
-
14
Simmer for 5 minutes.
-
15
When the potatoes are done, drain the potatoes and return to the Dutch oven.
-
16
Add the onion/celery mixture.
-
17
Stir just enough to mix, not mash.
-
18
In a large sauce pan, melt the butter and add the flour, making a roux.
-
19
Add the half and half cream and the 2% milk.
-
20
Cook on medium heat until thickened, stirring constantly with a whisk.
-
21
Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
-
22
Pour the thickened sauce into the Dutch oven with the potatoes and onions.
-
23
Add the clams and bacon pieces.
-
24
Stir to mix.
-
25
Cook over medium heat until heated through.
-
26
If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
-
27
Spoon into serving bowls, garnish with paprika and parsley, and enjoy.
