Clam Chowder:
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This is a delicious recipe for those who are not worried about
fat. |
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What you need. |
What you do. |
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1 lb canned chopped clams. |
Drain clams and reserve clams and liquid. |
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1/4 lb. bacon chopped. 1 cup finely chopped onions. 2 tbsp flour. |
In a 3 quart sauce pan, saute bacon in its own fat until it starts
to brown. Add onions and saute 10 minutes. Sprinkle on flour
and stir. |
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Water. Dice 2 & 1/2 cups potatoes. |
Add water to clam liquid to make 3 cups and add to pot. Heat
mixture until it begins to boil. Add potatoes and simmer for
30 minutes. |
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1 pint half and half cream. 4 tbsp granulated four. |
Add the clam meat and simmer 15 minutes. Slowly add the cream
while stirring. Heat but do not boil. When hot stir in the flour
to thicken. Heat 5 minutes and turn off heat. |
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Allow to ripen at least 2 hrs. |
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Salt. Pepper. |
When ready to serve, reheat and serve with crackers or crusty
bread. Salt and pepper may be added. |