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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 14 |
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The very best Clam Chowder from Oregon Ingredients:
1 lb bacon, diced |
salt and pepper |
1/4 lb smoked ham, diced |
6 cups minced clams, drained |
6 cups chopped onions |
1/4 cup all-purpose flour |
5 cups water |
6 cups whole milk |
12 cups diced potatoes |
butter |
paprika |
Directions:
1. Saute bacon and ham together, add onions and saute until limp. Set this.
2. mixture aside, but do not drain.
3. In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
4. Cook until potatoes are tender. Set aside and do not drain.
5. To the bacon, ham and onion mixture add the flour and make a roux. Mix the.
6. roux into the potato mixture, bring to a boil. Stir down when the boiling.
7. point is reached and add the milk and clams.
8. Do not allow the chowder to boil again once the milk is added. Garnish with.
9. a dollop of butter and add a dash of paprika.
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