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Ingredients
- 5 cans 6.5 ounces Clams drained and add reserve Juice into stock pot
- 3 cups Water add to stock pot
- 8 slices or 1/2 pound bacon cooked and chopped, reserving bacon grease
- 2-3 medium White or yellow Onions small diced, saute in bacon grease or use butter if desired
- 1/4 cup Flour to make roux, with bacon grease/butter and saute onions
- 3 medium Russet Potatoes or 10 small Red Potatoes Cooked, diced
- 5 cups Milk hot, heated
- 1/2 cup Cream hot, heated
- Sea Salt to taste
- White Pepper to taste
Servings: people
Instructions
- Open and drain canned clams, add the drained juices into stock pot and add the water, turn on stove to medium heat to warm.
- Cook bacon in a cast iron skillet, remove bacon onto paper towels and drain the bacon grease into a bowl.
- Add the Onions to heated cast iron skillet and add just enough bacon grease or butter to saute onions just until soft, not brown. Then add 1-2 tablespoons more of the bacon grease or butter and sprinkle the flour to make the roux/paste.
- Add a cup of the clam juice and water mixture to the onion roux and then add the this mixture to the stock pot with the remaining clam/ water juice.
- On medium heat continue heating until pot comes to a boil. Turn off heat and slowly add the heated milk and cream.
- Now add clams, potatoes and chopped bacon, and simmer until heated through, salt and pepper to taste.
- Gardenseedsandhoneybees.com
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