Clam Chowder
Servings
6-8people
Servings
6-8people
Ingredients
Instructions
  1. Open and drain canned clams, add the drained juices into stock pot and add the water, turn on stove to medium heat to warm.
  2. Cook bacon in a cast iron skillet, remove bacon onto paper towels and drain the bacon grease into a bowl.
  3. 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.
  4. 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.
  5. On medium heat continue heating until pot comes to a boil. Turn off heat and slowly add the heated milk and cream.
  6. Now add clams, potatoes and chopped bacon, and simmer until heated through, salt and pepper to taste.
  7. Gardenseedsandhoneybees.com
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