Wednesday, June 19, 2013

Clam Chowder on a Cool June Evening

 I haven't done a cooking post on here for a long while, so decided that it was time. Yesterday was a cool drizzly day in the 50's here, perfect for a clam chowder night.
This is one of my all-time favorite soups, and one I don't need a recipe to throw together. Here are the ingredients:
1 Large Onion
3 or 4 Slices of Bacon
2 Cans of Minced Cans, with the Juice
3 Large Potatoes or 6 Medium Ones
1 Can Evaporated Milk
1-2 C of Whole Milk
Flour mixed with water for thickening
1 T of Butter

Cook bacon until crisp, removing the bacon and reserving the fat. Roughly chop the onion and cook in the bacon fat. Sprinkle the onion with course salt while cooking to aid in the weeping. While cooking, peel the potatoes and chop into 1" pieces. When the onions are translucent, add the potatoes and stir around in the onions and grease a little to coat with flavor. Add enough water to just cover the potatoes, and a generous T. of salt. Drain the 2 cans of clams and add the juice, then bring to a boil. Reduce heat and simmer until potatoes are soft. Add the can of evaporated milk, 2 C of milk and 2 cans of clams, and heat through but do not boil. Shake together 1/4 C of flour and enough water to make a paste that will still pour. and add to the soup, stirring until thickened. Depending on how thick you like your chowder, you may have to do this step twice. I added the flour water mix twice last night and it was just right. Add the tablespoon of butter to melt and you are ready to serve along with oyster crackers of course!

1 comment:

Peter Jones said...

I like it!! Yum, yum!!