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Course : Entree, Lunch, Soup
Type of Prep : Simmer
Cuisine : U.S. Regional
 
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Clam Chowder

From Diana Rattray,
Your Guide to Southern Food.
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A clam chowder recipe made with milk and half-and-half and clam juice.

INGREDIENTS:

  • 3 slices bacon, diced
  • 1 cup chopped onion
  • 3 cups diced potatoes
  • 1 bottle (8 ounces) clam juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (approximately 7 ounces each) minced clams
  • 3 tablespoons flour
  • 2 cups half-and-half
  • 1 cup milk

PREPARATION:

Cook bacon until crisp in a Dutch oven or large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
Clam chowder recipe serves 4.

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