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Clam Chowder #1, (creamy - River City style)

Source of Recipe

from forcedbeat com recipes


Recipe Link: www.forcedbeat.com/recipes/Soups_Vegetables/RiverCityClamChowder.shtm

List of Ingredients

Clam Chowder #1, (creamy - River City style)

8 slices diced pepper bacon
1/2 cup butter, (1 stick)
1/2 large chopped onion
1 cup chopped celery, (2 large stalks)
1/2 cup flour
4, 6 ounce cans chopped clams,
...drained with liquid set aside in a 2 cup measurer,
...(or 2 cups shucked fresh)
3 large peeled + cubed potatoes
3 cups milk
1/2 cup half + half
salt and white pepper

Use a large stockpot, over a medium/high heat, and cook the
bacon until browned. Drain off the grease.
Add the butter, onions, and celery.
Cook over a medium heat until the onions are translucent.
Add the flour. Stirring constantly, continue to cook 3 minutes.
Add water to the clam liquid to make 2 cups.
Slowly, while stirring constantly, add the liquid to the stockpot.
Next, add the potatoes and bring to a boil.
Simmer for about 20 minutes, or until the potatoes are tender.
Add the clams, the milk and the half + half.
Heat until thickened, but do not boil.
Add the salt and pepper and serve.
Makes 8 servings.


Recipe