Clam Chowder

Name: Clam Chowder
Ingredients: 1 (16 ounce) containerof chopped clams, in juice; 2 cups cold water; 1 tablespoon bacon grease (from 1/4 lb bacon) or 1 tablespoon rendered fat (from 1/4 lb salt pork); 2 medium onions, diced; 2 tablespoons flour; 14 teaspoon celery salt; 14 teaspoon pepper; 3 12 teaspoons salt; 2 (14 1/2 ounce) cansdiced new potatoes, drained (or fresh potatoes diced); 3 cups of scalded milk; 1 tablespoon butter

11 ingredients

6 steps

Ingredients

1 (16 ounce) containerof chopped clams, in juice
2 cups cold water
1 tablespoon bacon grease (from 1/4 lb bacon) or 1 tablespoon rendered fat (from 1/4 lb salt pork)
2 medium onions, diced
2 tablespoons flour
14 teaspoon celery salt
14 teaspoon pepper
3 12 teaspoons salt
2 (14 1/2 ounce) cansdiced new potatoes, drained (or fresh potatoes diced)
3 cups of scalded milk
1 tablespoon butter

Directions

1

In a 4 court pot on medium high add bacon and render fat, set bacon aside to use for a garnish when done.
2

Add onions and saute until tender (if using salt pork render the fat before adding onions).
3

Into onions, stir flour, celery salt, pepper, clam liquid, and 2 teaspoons of salt (if using fresh potatoes add at this time).Cook, covered, 8 minutes.
4

Add milk, clams, potatoes, 1 1/2 teaspoon of salt, and butter.
5

Cook covered another 10 minutes.
6

Garnish with crumbled bacon.