Clam Chowder
5 slices bacon ~ diced and cooked crisp ~ reserve 2 tablespoons drippings
3 6.5-ounce cans chopped clams ~ drained, juice reserved
1 49-ounce can chicken broth
1 cup celery ~ diced
1 cup carrots ~ diced
1 small onion ~ diced
3 cups frozen southern hash brown potatoes
1 cup heavy cream
3/4 cup flour
salt and pepper
In a large dutch oven, cook diced bacon until crisp. Remove bacon to drain and reserve 2 tablespoons drippings.
Saute veggies in the bacon drippings until softened.
Add salt and pepper to taste.
Stir in flour and cook for a minute or so.
Add potatoes.
Add chicken broth and reserved clam juice and cook until thickened.
Simmer for about 15 minutes until veggies are tender.
Add bacon, cream and clams.
Simmer for about 15 minutes to heat through.
Serve with crackers or crusty french bread.
Here's what you'll need.
Dice and cook the bacon until
crisp. Remove the bacon.
Drain the clams and reserve with juice.
Saute the veggies with the salt and
pepper in the reserved bacon drippings.
Add the flour and cook for a
minute or so. Then....
...and the potatoes.
Add the chicken broth...
...and the clam juice...
...and simmer until thickened
and veggies are tender.
Add the clams, cream and bacon and
allow to simmer for another 10 minutes.
Nice and thick!
And ready to eat!!!
