Judy's Clam Chowder

Name: Judy's Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 3 (6 1/2 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; 1/2 cup butter

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Recipe by Limit3

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!

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3

(6 1/2 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
¹⁄₂

cup butter

DIRECTIONS

Soup Base:.
Melt butter in large pot over med heat. Be careful not to brown the butter.
Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
Whisk in the milk and chicken broth.
Cook over low heat to thicken, stirring frequently.
Clam Base:.
Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
Add onion and saute until transparent.
Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
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.).
When done, add clams and then add to the soup base. Warm on low heat.

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