Five Star Clam Chowder


Servings: 5



  1. In a 4 quart pot, sauté bacon in butter over low heat until cooked, but do not brown.

  2. Add diced onion and celery, and sauté until tender and translucent.

  3. Add clam broth, white pepper, Worcestershire sauce, Tabasco sauce, potatoes and herbs.

  4. Cook approximately 13 minutes to soften potatoes and incorporate flavors.

  5. Add heavy cream and chopped clams. Bring to boil.

  6. Mix cornstarch and water together and add, stirring briskly.


NOTE:  Best to let the flavors meld overnight.  Serve with oyster crackers.