Clam Chowder

Name: Clam Chowder
Ingredients: 1 lb. pepper bacon, diced; 5 celery stalks, diced; 1 lg. white onion, diced; 8 Yukon Gold potatoes, peeled and cubed; 1 qt. whipping cream OR half and half; 1/2 c. flour; 3/4 c. butter (NOT margarine); 2 qt. clam juice; 6 cans Snows chopped clams or whole baby clams; Salt; Fresh ground pepper

11 ingredients

8 steps

Ingredients

1 lb. pepper bacon, diced
5 celery stalks, diced
1 lg. white onion, diced
8 Yukon Gold potatoes, peeled and cubed
1 qt. whipping cream OR half and half
1/2 c. flour
3/4 c. butter (NOT margarine)
2 qt. clam juice
6 cans Snows chopped clams or whole baby clams
Salt
Fresh ground pepper

Directions

1

In a large pan, cook potatoes in clam juice until just tender, not mushy;
2

add the juice from the cans of clams if more liquid is needed.
3

When potatoes are done, add whipping cream or half and half and clams and bring to a simmer.
4

In a skillet, saute bacon 4-5 minutes on medium heat.
5

Add celery and onion and cook until onions are translucent.
6

Drain off fat and add bacon mixture to the potatoes.
7

In a separate pan, melt butter, then add flour, salt and freshly ground pepper and cook on medium-low for 2 minutes.
8

Add the potato mixture and stir until it thickens. Simmer 15 minutes and serve.