Prep: 20 minutes plus marinating
Grill: 1-1/2 hours • Serves: 6
3 medium celery ribs, chopped (about 2/3 cup)
1/2 medium onion, chopped (about 1/2 cup)
1/4 cup all-purpose flour
4 cans (6.5 ounces each) minced clams, drained and liquid reserved
1 cup less-sodium chicken broth
4 medium red potatoes (about 1-3/4 pounds), unpeeled, cut into 1/2-inch pieces (about 5 cups)
3/4 cup half and half, at room temperature
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Hot sauce, to taste
Fresh chopped curly parsley for garnish (optional)
Oyster crackers for serving (optional)
1.In large saucepot, cook bacon over medium-high heat 8 minutes or until crisp, stirring occasionally. Transfer bacon to paper towel-lined plate to drain. Once cooled, crumble.
2.Remove and discard all but 2 tablespoons bacon drippings in saucepot. To drippings, add celery and onion; cook over medium heat 8 minutes or until onion begins to soften, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Stir in reserved clam juice and broth. Add potatoes and heat to simmering. Reduce heat to medium-low; cook 8 minutes or until potatoes are almost tender, stirring occasionally.
3.Stir in half and half and clams; cook 10 minutes longer or until heated through, stirring occasionally. Stir in Worcestershire, salt, pepper and bacon. Add hot sauce to taste. Makes about 8 cups.
4.Garnish with parsley and serve with crackers, if desired.
Approximate nutritional values per serving:
215 Calories, 8g Fat (4g Saturated), 25mg Cholesterol,
963mg Sodium, 26g Carbohydrates, 2g Fiber, 10g Protein