Myrtis' Clam Chowder
photo by lesliecoy
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 medium onion, chopped
- 4 slices bacon, chopped
- 4 medium potatoes, chopped
- water, enough to cover the potatoes
- 2 (10 ounce) cans baby clams
- 1 (12 ounce) can fat-free evaporated milk (shake well)
- 2 tablespoons butter (Brummel and Brown Yogurt Butter)
- salt & pepper (we did not add any salt )
directions
- Add onions and bacon to large pot - I used my cast iron one. Spray a little butter spray if needed and start browning the onions and bacon.
- Once the onions are clear and the bacon is beginning to brown add the diced potatoes and brown them a little, too.
- Add enough water to just cover the potatoes and stir through to the bottom to get the good bits off the bottom of the pot.
- Cook the potatoes until soft. At this point, I was suppose to pour off the water, but it had pretty much all cooked down, so I did not need to.
- I added the juice from the 2 cans of clams and the Evaporated Milk at this point and let it cook down a little more.
- Add that butter and let it melt into the soup - add pepper ( and Salt ) to taste and stir - and let it cook down a little more.
- When you think the Chowder is just about ready to eat, add the two cans of baby clams - and stir - and let it cook down a little more.
- Put a loaf of Rustic Bread in the stove, set pre-heat to 325 degrees, and let it get nice and crusty to serve with the Chowder.
- When you can not stand it any longer the Chowder is Ready !
- Serve heaping bowls of Chowder with chunks of crusty bread, lots of butter and Enjoy !
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RECIPE SUBMITTED BY
<p>I Love to cook - and I am trying to find great recipes to help me stick to my diet - but also great recipes that let me do the cooking I enjoy. <br />I live in a cabin in Alaska with my husband, and our brown lab. <br />Husband enjoys skiing, fishing, and hunting, and I enjoy going along. <br />Mostly I enjoy trying out a great new recipe and adding it to our Favorites.</p>