New England Clam Chowder

Last year my daughter and husband sat in front of the Christmas tree talking about the good old days when they had New England Clam Chowder every Christmas Eve. It was a huge hint that obviously I hadn't made any yet. I looked at them and went OMG I forgot! So this year I made it ahead of time and we barely had any left for Christmas Eve. It's pretty bad when your family argues and claims the last bit and dares any one to touch it. This is a recipe that oozes with flavor and will be enjoyed by everyone.

New England Clam Chowder
Preheat oven - 350 degrees
4lbs. - Yukon Potatoes
3 slices - Bacon
5 stalks - Celery, chopped
1 - Sweet Onion, chopped
8 cups - Chicken Broth
1 1/2 cups - Heavy Cream
1 jar - Clam Juice
6 - 6.5 oz.cans - Chopped Clams
16 oz. - Frozen Corn
13 drops - Hot Green Pepper Sauce, I use Emerills
15 drops - Hot Red Pepper Sauce, I use Emerils
Salt and Pepper to taste
Cook bacon on medium heat until crispy. Set aside bacon and let cool. Then crumble to use in the soup.
Peel potatoes and cut into 1 1/2 to 2 inch pieces and set aside.
Take about 3 Tblsp. of bacon grease and put into dutch oven. Saute celery and onion, only cook half way through. Then add chicken broth and potatoes, bring to a boil for about 10 minutes. Check the potatoes with a fork if the fork slides through they are done. Take a hand puree and puree half the soup, do not over puree.
Add 4 cans of Clams with the juice and 2 with out the juice. clam juice, corn, bacon, heavy cream and hot pepper sauce. Get soup back up to a simmer or soft boil and put in preheated  oven  at 350 degrees and cook with out the lid on for about an hour. Stir periodically to keep soup from sticking to the bottom.

Authored by +Shawna Williams
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