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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is great chowder for a cold night. Make sure you taste along the way, because sometimes the clams can be very salty; if so adjust salt to taste. Ingredients:
1 (16 ounce) container of chopped clams, in juice |
2 cups cold water |
1 tablespoon bacon grease (from 1/4 lb bacon) or 1 tablespoon rendered fat (from 1/4 lb salt pork) |
2 medium onions, diced |
2 tablespoons flour |
1/4 teaspoon celery salt |
1/4 teaspoon pepper |
3 1/2 teaspoons salt |
2 (14 1/2 ounce) cans diced new potatoes, drained (or fresh potatoes diced) |
3 cups of scalded milk |
1 tablespoon butter |
Directions:
1. In a 4 court pot on medium high add bacon and render fat, set bacon aside to use for a garnish when done. Add onions and sauté until tender (if using salt pork render the fat before adding onions).
2. Into onions, stir flour, celery salt, pepper, clam liquid, and 2 teaspoons of salt (if using fresh potatoes add at this time).Cook, covered, 8 minutes.
3. Add milk, clams, potatoes, 1 1/2 teaspoon of salt, and butter.
4. Cook covered another 10 minutes.
5. Garnish with crumbled bacon.
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