Clam Chowder

Name: Clam Chowder
Ingredients: 4 slices bacon, chopped; 3 (6 1/2 ounce) canswhole shelled clams; 3 tablespoons butter or 3 tablespoons margarine; 12 cup chopped celery; 12 cup chopped onion; 2 green onions with tops, chopped; 2 cups chopped potatoes; 3 tablespoons all-purpose flour; 2 cups milk; 2 cups half-and-half; 14 teaspoon hot sauce; 12 teaspoon salt; 14 teaspoon white pepper; paprika; fresh parsley sprig

15 ingredients

8 steps

Ingredients

4 slices bacon, chopped
3 (6 1/2 ounce) canswhole shelled clams
3 tablespoons butter or 3 tablespoons margarine
12 cup chopped celery
12 cup chopped onion
2 green onions with tops, chopped
2 cups chopped potatoes
3 tablespoons all-purpose flour
2 cups milk
2 cups half-and-half
14 teaspoon hot sauce
12 teaspoon salt
14 teaspoon white pepper
paprika
fresh parsley sprig

Directions

1

Saute bacon in a large pot until crisp; pour off pan drippings; set aside.
2

Drain clams, reserving 1 cup juice; set clams aside.
3

Add clam juice, butter, and vegetables (celery, onion, green onion, potatoes) to bacon; bring to a boil; cover, decrease heat, and simmer 15 minutes or until potatoes are tender.
4

Chop clams coarsely; set aside.
5

Combine flour and milk; stir until flour is dissolved.
6

Add milk mixture, clams, half-and-half, hot sauce, salt, and pepper to soup mixture.
7

Cook over medium heat, stirring constantly, until thoroughly heated; check seasoning and adjust to taste.
8

Ladle into soup bowls and sprinkle with paprika; garnish with parsley.