Clam Chowder

  • 8 slices pepper bacon, diced
  • ½ C butter
  • ½ large onion, chopped
  • 1 C celery, chopped
  • ½ C flour
  • 4 (6oz.) cans of chopped clams or 2 C fresh clams, shucked
  • 3 large potatoes, peeled and cubed
  • 3 C whole milk
  • ½ C half and half
  • salt and pepper
  1. In a large pot cook bacon until browned. Drain grease.
  2. Add butter, onions and celery to pot and cook over medium heat until onions are softened and translucent.
  3. Add flour, cook 3 minutes stirring constantly
  4. Drain clams and reserve liquid.
  5. Add enough water to clam liquid to measure 2 cups.
  6. Add this liquid slowly to mixture in pot, stirring constantly.
  7. Add potatoes and bring mixture to boil.
  8. Reduce heat and simmer about 20 minutes or until potatoes are tender.
  9. Add clams, milk, half and half.
  10. Heat until thickened, be careful not to burn.
  11. Add salt and pepper.
  12. If soup thickens up to much you can add additional milk

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This entry was posted in Soups.

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