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Heck Brown's Clam Chowder

Source of Recipe


Larry Brown






List of Ingredients



• 1/2 lb. bacon, diced
  
• 2 medium onions, diced
  
• 3 medium carrots, diced
  
• 2 stalks celery, diced
  
• 3 medium potatoes (about 1-1/2 lbs.), peeled and diced
  
• 1 can (6.5 ounces) chopped clams with nectar
  
• 1 can (6.5 ounces) minced clams with nectar
  
• 1-1/2 cups half-and-half
  
• 3/4 cup milk
  
• 1 tsp dehydrated shallots
  
• 1/8 tsp garlic salt
  
• 3/4 tsp salt
  
• 1/2 tsp freshly ground black pepper
  






Instructions



1. Fry bacon in a skillet over medium heat, stirring frequently, until much of the fat has been rendered. Add onions and continue to stir, watching carefully to make sure they don't burn. When onions are golden brown, remove skillet from heat. Drain and discard fat, and reserve bacon and onions.
   
   
2. In a small saucepan, cook carrots in 1/2 cup water over medium heat for about 5 minutes. Add the celery and cook about 3 minutes. Drain and set aside. In a large saucepan, cook potatoes in 2 cups water over medium heat, stirring occasionally, for about 10 minutes or until almost tender but not mushy. With a slotted spoon, remove half of the potatoes and reserve. With a potato masher or large fork, mash together the remaining potatoes and their cooking liquid.
   
   
3. Return the reserved potatoes to the pan and add the bacon, onions, carrots, celery, clams and nectar, half-and-half, milk, shallots, garlic salt, salt and pepper. Bring just to a boil, reduce heat and simmer gently, stirring occasionally, for 20 minutes.
   
   Makes 6 servings.
   
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   NOTE:
   If you prefer to substitute fresh clams, combine 3 pounds of cleaned and scrubbed clams with 1 cup of water in a large saucepan. Simmer over medium heat, covered, until clams open, about 8 minutes. Remove meat from shells and chop. Strain the nectar through a double thickness of cheesecloth and use in the chowder.