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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I prefer fresh dug clams for a clam chowder, but then it is hard to use in a chowder instead of making steamers. Is very similar to all chowder recipes. Can use this as a basic seafood starter also, just add more shellfish. Ingredients:
1 lb bacon (or salt pork) - cut into 1/4 to 1/2 pieces |
4 cups fresh clams ( 3 cans of whole clams chopped - save the juice in can you need it. need about 2 cups of clam juice/broth) |
2 coarsely chopped onions |
4 medium potatoes, peeled and cubed |
1 bottle clam juice |
3 tbs all purpose flour |
3 cups milk |
1/2 cup evaporated milk or half and half |
3 tbs butter |
salt and pepper to taste - about 1 tbs of salt and 1 1/2 tbs of pepper (again am guessing as i use my palm) |
Directions:
1. Cook bacon (salt pork) in a medium skillet and cook slowly until all the fat is rendered out and the pieces are brown. Strain and set aside.
2. Put 2 tbs of grease back into a large pot. Heat fat, add onion and cook until golden.
3. Sprinkle flour over the onion and cook, stirring, for 3 mins.
4. Add potatoes and clam juice/broth.
5. Cover and simmer 10 minutes.
6. Add clams and simmer until potatoes are tender.
7. Add the milks, butter and salt and pepper.
8. Heat until butter is melted.
9. Before serving add the crisp bacon.
10. If prefer a thicker chowder You can add corn starch to thicken or you can take 2 tbs of butter, melt in skillet. Stir in 3 tbs flour, cook over low heat for a few minutes. Then add to chowder.
11. To make a seafood chowder start with this basic recipe and add 1/4 lb of a white fish, 1/4 lb of scallops, 1/4 pound lobster/crab , 1/4 lb shrimp. Will need more clam juice/broth and 4 cups milk and 1 1/2 cups evaporated milk/ half and half.
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