Spenger'S Clam Chowder

Name: Spenger'S Clam Chowder
Ingredients: 4 lbs clams, in shells scrubbed and drained; 4 slices bacon, cut in 1-inch pieces; 1 large yellow onion, fined diced; 4 tomatoes, peeled and chopped; 1/4 celery, chopped; 1 green pepper, chopped; 1/4 teaspoon thyme; 1/4 teaspoon Accent seasoning (optional); 1 tablespoon parsley, chopped; 1 white potato, cut in 1/2 inch cubes; salt and pepper; 3 tablespoons butter; 4 tablespoons flour

13 ingredients

6 steps

Ingredients

4 lbs clams, in shells scrubbed and drained
4 slices bacon, cut in 1-inch pieces
1 large yellow onion, fined diced
4 tomatoes, peeled and chopped
1/4 celery, chopped
1 green pepper, chopped
1/4 teaspoon thyme
1/4 teaspoon Accent seasoning (optional)
1 tablespoon parsley, chopped
1 white potato, cut in 1/2 inch cubes
salt and pepper
3 tablespoons butter
4 tablespoons flour

Directions

1

Place clams in a pot and add boiling water just to cover. Cook, covered until clams open.
2

Remove clams and reserve liquid. Remove meat from shells and finely chop.
3

Gently saute bacon; add onion, tomatoes, celery, and pepper. Cook 5 minutes and add to clam stock and bring to a boil.
4

Add thyme, accent, parsley, diced potatoes, and chopped clams. Season with salt and pepper to taste and let simmer.
5

Melt butter, blend in flour and stir into simmering stock.
6

Serve when stock coats a spoon and potatoes are tender.