6 slices of bacon, chopped into 3-4 pieces each 1 stick of butter 2 medium onions, chopped coarsely 8 cups chopped potatoes 4 green onions chopped 3 bottles of clam juice 8 cans chopped clams, drain & save the broth (4 cans of whole belly clams may be subsituted for 2 of the chopped clams, if desired) 1/4 cup flour (more if you like a thicker chowder) 1 cup of milk 1/2 gallon of half-n-half Salt & pepper to taste
- Saute bacon in large soup pot until crisp; pour off drippings. - Drain clams, reserving the broth. Set clams aside. - Add broth from canned clams, butter and all vegetables to the bacon. Bring to a boil. - Cover and simmer for 15 minutes or until potatoes are tender. - Combine flour and milk; whisk until flour is dissolved. - Add milk mixture, clams, half-n-half, bottled clam juice and salt and pepper to soup mixture. - Cook over medium heat, stirring constantly, until thoroughly heated.
Serve with a salad and warm crusty bread with butter.
Makes 8-12 servings as a meal, 16-20 as an appetizer.
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