Recipe by Sydney1126
This recipe is a combination of different chowder recipes I found in an old cook book. This was what my family liked the best.
Top Review by Sydney Mike
With a recipe name like that I just HAD to try it, & I'm glad I did! I did cut the amount of bacon back to 3 strips, used 5 potatoes & the chicken broth! All that along with very easy-to-follow directions made for a GREAT clam chowder experience! I served this with a crusty, heavy, whole wheat bread that I like! Thanks for this definite keeper! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
- 1⁄2 lb bacon, cut into small pieces
- 4 -5 medium potatoes, peeled & diced
- 2 bunches green onions, chopped (Use some of the tops)
- 2 (14 ounce) cans chicken broth or 2 (14 ounce) cans vegetable broth
- 4 (6 ounce) cans clams, do not drain
- 2 pints heavy whipping cream
- salt and pepper
Directions See How It's Made
- In dutch oven, render bacon until brown & crispy.
- To bacon & drippings add chopped green onions, and cook until tender, 2-3 minutes.
- Add cans of clams (with the juice) and cans of broth.
- Add potatos.
- Cover and simmer about 20 minutes until potatos are fork tender.
- Add cream and stir well.
- Bring back up to temp and simmer for about 10 more minutes so flavors can blend.
- Add a roux to thicken. (To 3-4 TBLS butter melted in a small skillet, add 3-4 TBLS flour. These amounts are ALWAYS equal. Stir to blend and let sizzle for a few minutes to get rid of "raw" taste. Stir a couple of times and add to chowder.) Chowder should be close to boiling when you add this.
- Bring it to a full boil and it will thicken.
- You can serve this with crusty bread and/or salad. Or keep it simple and have oyster crackers ready to serve.