Julie's Clam Crab Chowder (White) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy. Ingredients:
1/2 lb bacon |
1 sweet onion (diced) |
2 cups water |
6 ounces clam juice |
8 medium potatoes (peeled, diced) |
1 cup heavy cream |
1 cup half-and-half |
1 cup milk |
24 ounces canned clams, minced, reserve juice |
8 ounces canned crabmeat |
1/2 cup butter |
1/4 teaspoon salt (to taste) |
1/4 teaspoon black pepper (to taste) |
Directions:
1. In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
2. Saute onion in bacon fat until tender.
3. Add water, clam juice, potatoes and cook until potatoes are tender.
4. (Do not drain).
5. Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
6. Heat to steaming (do not boil).
7. Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
8. To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
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