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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 68 |
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This a tasty, fun version to an old fav. Ingredients:
4 slices of bacon(i sometimes use salt pork and leave it in and skip the last step) |
3 scallions, chopped |
1 cup/500 ml celery (chop up the leaves as well) |
2-3 tbls flour |
2 cups chicken stock or clam stock if available |
3 medium red potatoes cut into 1 pieces (skins left on) |
1 tsp old bay seasoning |
1 cup/500 ml milk |
1 cup/500 ml heavy whipping cream |
1 to 2 cans of chopped clams |
paprika |
optional: cupped crackers |
Directions:
1. Fry bacon or salt pork in a large saucepan. Set aside bacon(leave salt pork) and leave grease in pan.
2. Add scallions and celery to the pan and saute until translucent
3. Stir in the flour, then pour in chicken or clam/seafood stock until thickened (Note: Chicken stock will make the chowder less fishy tasting)
4. Put potatoes in and bring to a boil
5. Add Old Bay, cover and simmer for 30 mins.
6. Add clams and clam liquid
7. Chop 2 slices of the cooked bacon and put into mixture, simmer for 5-10 mins
8. Add the milk and the whipping cream and remove from heat
9. When it is time to serve, reheat chowder thoroughly and just prior to serving, sprinkle paprika on each bowl and crumble remaining bacon
10. Note: For fun and optics sprinkle remaining bacon into a cupped type cracker and allow cracker to float on top of chowder
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