Judy's Clam Chowder

Limit3's Note:

This recipe is a family favorite. Originally it called for milk and half and half. I have found no significant difference using just milk. Play with the amount of butter you use, you may be able to get away with less!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 3 (6 ½ ounce) cans minced clams , save juice
• 1 onion , chopped
• 5 large potatoes , peeled and diced
• 5 slices bacon
• 1 tablespoon flour
• 3 cups chicken broth
• 2 cups milk
• 2⁄3; cup flour
• ½ cup butter

Directions:

1. Soup Base:.
2. Melt butter in large pot over med heat. Be careful not to brown the butter.
3. Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
4. Whisk in the milk and chicken broth.
5. Cook over low heat to thicken, stirring frequently.
6. Clam Base:.
7. Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
8. Add onion and saute until transparent.
9. Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
10. Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
11. When done, add clams and then add to the soup base. Warm on low heat.

Reviews

[Sydney Mike]

Since there were just 2 of us when I made this recipe, I made just 1/3 of the amount & did a little fudging on those measurements as well ~ used 1 very large potato, a slice of bacon & just 2 tablespoons of butter, while the other ingredients were pretty accurately reduced by two-thirds! Your chowder is very nice tasting, & I look forward to making it again when I have company for dinner! [Made & reviewed in New Kids on the Block tag]