In a large pot, saute the bacon until it starts to soften, do not brown the bacon.
Add the onion and celery and continue to saute until vegetables soften.
Add the garlic, thyme, bay leaves, clams and clam juice. Bring to a boil, turn heat down and let simmer.
In a medium skillet, melt butter and then add flour and cook for 5 minutes.
Add butter/flour mixture to boiling clam mixture, stirring constantly until thickened. Add the cooked potato, heavy cream, sherry, salt and pepper
Simmer for 15 minutes and serve with chowder crackers or saltines.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (987g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 882 (73%)|
|Amt Per Serving||% DV|
|Total Fat 98g||131 %|
|Saturated Fat 55.9g||279 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 5g|
|Cholesterol 278.9mg||86 %|
|Sodium 1522.6mg||53 %|
|Potassium 1320.9mg||35 %|
|Total Carbohydrate 60.3g||18 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 58.1g|
|Protein 24.7g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1207
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.