Recipe: Clam Chowder

Recipes using Tabasco Sauce

Price Each: $10.92USD

Quantity 

This recipe makes about 1 and 1/2 gallons of chowder. Be ready for a feast!

• 3 large chopped onions
• 1 chopped green bell pepper
• 1 chopped red pepper
• 8 cloves garlic, chopped fine
• Salt and pepper to taste
• 1/2 gallon or more of milk, half and half or heavy cream
• 1 lb chopped bacon
• 1 bunch chopped green onions, use green and white parts
• 1/2 bunch chopped celery
• 8 large diced potatoes
• Tabasco sauce
• 36 oz chopped clams

1. Saute the bacon in a large non-stick stock pot
2. Add the onions and stir them until they’re opaque.
3. Add the green onions, green and red bell peppers, celery and celery stalks, chopped garlic, and potatoes.
4. Cover the vegetables with milk, half and half or cream, about 1 inch over top.
5. Turn up the heat to high-medium and stir the pot with a wooden spoon.
6. Stir, stir, and stir; you must avoid boiling the milk at all, yet you have to maintain enough heat to cook the vegetables in the milk. It helps to have a stool by the kitchen stove (and a glass of wine or good beer nearby).
7. Adjust the heat as necessary. When you’ve stirred a good while, add as much Worcestershire sauce, salt, and white pepper as you might like.
8. Carefully add Tabasco sauce according to taste. You can;t take it out, so don't add more than you can enjoy.
9. When you think the soup is about ready to take off the stove, add about 36 ounces chopped clams.