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CHOWDER: Hearty Clam Chowder

Source of Recipe

Home Maker's Magazine, Jan/Feb 1997


Recipe Introduction

Thick and creamy, with lots of clams and potatoes, this classic chowder makes a satisfying supper or lunch with good crusty bread and a salad.

List of Ingredients

1 tbsp. butter
4 slices of bacon, chopped
1 large onion
1/2 cup chopped celery
2 large potatoes, peeled and diced
1/2 tsp. (each) pepper and dried thyme
pinch cayenne
1 bay leaf
16 oz. clam juice
10 oz. clams, drained
1 1/2 cups light cream (10%)
1 cup milk
1/4 cup chopped parsley



Recipe

1. In large saucepan, melt butter over medium heat. Add salt port; cook, stirring, for 7 to 10 minutes, until crisp. With slotted spoon, remove pork; drain on paper towels. Add onion and celery to saucepan; cook until softened but not browned. Stir in potatoes, pepper thyme, cayenne and bay leaf.

2. Stir in flour, cook, stirring, for 2 minutes. Stir in clam juice; bring to boil, stirring constantly. Reduce heat, cover and simmer for 10 minutes or until potatoes are just tender. Stir in clams, cream and milk. Heat gently until very hot; do not boil. Discard bay leaf. Season with pepper to taste, and salt if needed. Ladle into soup bowls; serve sprinkled with parsley and salt pork.