Copy Cat Recipe The Chart House Clam Chowder

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COPYCAT SKIPPERS CLAM CHOWDER



Copycat Skippers Clam Chowder image

Make and share this Copycat Skippers Clam Chowder recipe from Food.com.

Provided by sferle

Categories     Low Cholesterol

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 (1 liter) bottles clam juice
3 russet potatoes, peeled and cut into 1/2 inch chunks (resist the urge to use Yukon Gold potatoes)
2 tablespoons butter
3 slices bacon, finely chopped (I use thick, hammy deli bacon ( use six slices of bacon if you're using the thin, pre-packaged stuff)
2 cups chopped onions or 1 large yellow onion
3 stalks celery & leaves or 1 1/4 cups celery & leaves, chopped
5 garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour
6 (6 1/2 ounce) cans minced clams, drained, juices reserved (chopped clams are fine ( I use minced )
1 1/2 cups half-and-half
hickory liquid smoke (hard-to-find, but great flavor!)
1 -3 drop Tabasco sauce, for flavor

Steps:

  • NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
  • Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
  • Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sautà until vegetables soften, about six minutes.
  • Stir in flour and cook two minutes. Do not allow flour to brown.
  • Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
  • Season to taste with salt and pepper.
  • Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.

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