Thursday, January 12, 2012

Clam Chowder

Clam Chowder
(a little short of a gallon)


4 slices Bacon (thick slice)
1 medium Yellow Onion, chopped
3 stalks Celery, chopped
3 tbsp. All Purpose Flour
2 cups Red Potatoes, ½ inch cubes
3 cups Water
2 cans (8 oz.) Clams
4 cups Milk
1 tsp. Salt
½ tsp. Black Pepper


Lay the bacon slices on top of each other and slice in half lengthwise.  Then slice the bacon the other direction making ¼ to ½ inch wide pieces.  In a 6 to 8 quart pot, cook the bacon pieces over medium-high heat for about 5 minutes.  Add the chopped onion and celery to the pot and continue cooking until the onions are soft and transparent.  This should take about 8 minutes.  To this mixture add the flour and stir continuously for about 2 minutes.  Next add the potatoes and water and bring to a boil.  Turn the heat down to medium-low and cook until potatoes are done (about 20 to 30 minutes).  In a separate sauce pan, heat the milk but do not let it boil.  When potatoes are done, add the clams and heat for 3 more minutes.  Then add the warm milk to the pot.  Also add the salt and pepper and stir the soup.  Taste, adjust seasoning and serve with oyster crackers.

Note:               If you don’t like clams, this soup can be made into “Corn
                           Chowder” by replacing the clams with a 1 lb. package
                           of frozen whole kernel corn.

Ideas for Future Efforts

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