Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 0
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
- Clams I get from Sams Club
- Open can of clams and strain reserving liquid.
- Dice and peel potatoes and add to reserved clam juice in large bowl. Add water if not completely covered.
- In large pot or dutch oven, saute bacon until just before crisp.
- Add onion and saute in bacon for 1 or 2 minutes.
- Remove bacon and onion from pot and set aside, leaving bacon fat in pot. You can add to potatoes and clam juice if you like
- Add 1/2 of the butter(1/2 stick along with reserved bacon fat) and a couple Tb flour to make light brown roux.
- Add all ingredients except for clams including all set aside ingredients;potatoes, bacon, onion, cream, milk, remaining butter.
- Bring to simmer and simmer slowly for 25 minutes or so. This melds the ingredients and cooks potatoes. If your diced potatoes are larger cubes you might have to simmer longer.
- Make slurry with water and flour and thicken more if desired. How thick will vary according to preference. I like my chowder thicker than soup however not too much like a stew. If the recipe is followed, not much if any thickening will be needed.
- Add salt and fresh ground pepper to taste.
- Add clams and simmer for 15 more minutes til cooked
Serve with oyster crackers... Enjoy.
