Chesapeake Clam Chowder

From Virginia Hospitality Cookbook.
- Ready In:
- 50mins
- Serves:
- Units:
1
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ingredients
- 4 cups water
- 2 medium potatoes, diced
- 1 medium onion, minced
- 2 tablespoons bacon drippings
- 1 tablespoon salt
- 1 tablespoon sugar
- 1⁄2 teaspoon pepper
- 2 dozen fresh clams, drained
- 1 pint milk
directions
- Boil water and add potatoes and onion.
- Cook until tender.
- Add bacon drippings, salt and sugar and pepper.
- Cut up clams and add.
- Cook 10 minutes.
- Slowly pour in milk and stir until soup begins to thicken.
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This has terrific flavor with a nice hint of sweetness. It's super easy to prepare, too. The only thing was that I think 1 1/2 quarts of water was too much. It made it to "watery." I would certainly make this again, but only use 1 quart of water (or maybe just double the potatoes and clams). Everything is else is terrific just as written! Thanx for a great new clam chowder!Reply