COOKING AT MY NEPHEW'S CRHRISTMAS TREE FARM ENJOY DAN:

UNCLE DAN’S AWESOME CLAM CHOWDER FOR NEPHEW RANDY’S CREW:

                                                                                By CHEF DAN:

Serves 20

 

INGREDIENTS:

 

1 pound ends and pieces bacon, diced

12 unpeeled potatoes, diced

6 carrots, diced

3 onions, diced

2 (46 Oz) cans ocean clam juice

2 (51 Oz) cans clams, with juice

4 (19 Oz) cans Mae Ploy coconut milk

2 cups potatoes flacks

1 tablespoon celery seeds

1 tablespoons dried thyme

2 tablespoons minced garlic

2 teaspoon sea salt

Hot sauce of your choice

 

DIRECTIONS:

 

1.   Place the bacon pieces in a large pot and cook over medium-heat, stirring occasionally, until crisp and browned, about 10 minutes.

2.   Remove bacon with a slotted spoon, and set aside.

3.   Stir in potatoes, onions, garlic, and carrots in the bacon fat.

4.   Add celery seeds, thyme and season with salt and pepper, cook for about 5 minutes.

5.   Pour the clam juice into the pot.

6.    Bring to a boil, then reduce heat and simmer for 15 minutes.

7.   Stir in the clams, reserved bacon, and coconut milk.

8.   Cook at simmer until chowder thickens.

9.   Season with sea salt and freshly ground white pepper.

10.                Add Tabasco sauce or other hot sauce to your taste.

 

ENJOY UNCLE DAN:            BON-APPETITE!!