This is the best clam chowder recipe ever!
My family and friends love this chowder.
I have been making this recipe for over
thirty years and have tweeked it up to be
just about as good as clam chowder can get.
Ingredients:
2 medium red potatoes, semi peeled, boiled, and diced
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1 slice smoked bacon, minced
1 teaspoon butter
1 onion, peeled and minced
1 garlic clove, peeled and minced
3 tablespoons all-purpose flour
1 tablespoon corn starch
1-1/2 cups Half and Half
1/2 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Directions:
In a soup pot, saute bacon, butter, onion,
garlic and spices over low heat.
Drain clams and set aside, reserving the juice.
Slowly stir the flour and clam juices in the saute mixture.
Bring to a boil; reduce heat.
Add Half and Half and simmer 20 minutes.
Add black pepper, potatoes and clams.
Heat to serving temperature.
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