Clam Chowdah Recipe

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.