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Josie's New England Clam Chowder




Source of Recipe


JosieL


List of Ingredients




6 strips bacon – cooked and crumbled
1 small onion – chopped
3 celery stalks - chopped
3 cups chicken broth
1 (8 ounce) bottle clam juice
4 cups cauliflower – well cooked
3 (6-oz.) cans chopped or minced clams with juice
1 1/2 cups light cream
Dash Tabasco sauce (optional)
Dash Worcestershire sauce (optional)

Recipe



Saute bacon until cooked, but not crispy. Set aside.
Saute in a little bacon fat, celery and onions until transparent. Stir in chicken broth and clam juice. Bring to a simmer. Add 1 cup chopped cooked cauliflower (to replace potatoes) Puree in blender the remaining 3 cups of cooked Cauliflower with cream blend until very smooth. Add mixture back to soup kettle. Stir in clams including the juice. Add Tabasco and Worcestershire to taste
Garnish with crumbled bacon.

Best if you let cool in the refrigerator overnight and reheat to serve the next day!