Julie's Clam Crab Chowder (White)
This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy.
INGREDIENTS
Nutrition- 1⁄2lb bacon
- 1
- 2cups water
- 6ounces clam juice
- 8
- 1cup heavy cream
- 1cup half-and-half
- 1cup milk
- 24
- 8ounces canned crabmeat
- 1⁄2cup butter
- 1⁄4
- 1⁄4
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DIRECTIONS
- In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
- Saute onion in bacon fat until tender.
- Add water, clam juice, potatoes and cook until potatoes are tender.
- (Do not drain).
- Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
- Heat to steaming (do not boil).
- Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
- To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
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