Clam Chowder Recipe #148487
This is my favorite clam chowder. It makes a fantastic potato soup when the clams are left out and a little cheese is sprinkled in your bowl. The best way to serve this meal is in a bread bowl with crackers on the side.
by Sabia
50 min | 20 min prep
SERVES 6
- Peel and cube potatoes. In a pot, cover potatoes with water and boil until you can easily pierce them with a fork.
- While potatoes cook, use a skillet to fry bacon until crisp. Remove bacon, leaving the bacon grease in the pan, and crumble it. Set aside bacon pieces.
- Put vegetables into bacon grease with margarine and saute. (for those with vegetable haters, this is a great opportunity to use the food processor to chop vegetables they don't like and still include them in the soup). Add flour to vege mixture and heat up.
- When potatoes are done, drain water and add vege mixture to pot.
- Add milk, boullion, clam juice, salt, pepper and garlic salt. Boil to thicken. (Add milk to thin or add a mixture of milk and flour to thicken).
- Add clams and bacon and heat through.
- Enjoy!
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5 stars