INGREDIENTS
3 slices bacon, diced
1 cup chopped onion
1 cup chopped celery
3 cups diced potatoes
1 teaspoon salt
1/4 teaspoon pepper
2 cans minced clams (reserve clam juice)
3 tablespoons flour
2 cups evaporated milk
1/4 cup milk
PREPARATION
- In an iron skillet, cook bacon until browned.
- Add minced clams, and lightly brown with bacon.
- Add water to keep everything tender if needed.
- In a dutch oven, saute onions in margarine until carmelized.
- Add the celery and saute lightly.
- Add the bacon and clams, simmer for about 3 minutes.
- Add potatoes and clam juice, salt, and pepper.
- Cover and simmer for about 15 minutes.
- Whisk flour into milk; add to chowder with evaporated milk.
- Cook over medium heat, stirring constantly, until clam chowder thickens, about 3 minutes.
Cooking Time: about 30 minutes
Serves: 4-8
DavidLee Recipes © 2010
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