The Captain's Clam Chowder |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the McClellanville Coast Seafood cookbook.-Bunny Morse Ingredients:
2 slices bacon |
24 clams, large ( chowder ) |
1 onion, large |
1 teaspoon black pepper |
6 potatoes, medium, chopped |
Directions:
1. Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
2. Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
3. When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.
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