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CHOWDER: Creamy Clam Chowder

Source of Recipe

FBNR


List of Ingredients

2-1/2 cups water, divided
20 fresh hard-shell clams,* scrubbed and soaked
2 strips thick-sliced bacon
1 medium onion, chopped
1 rib celery, diced
4 tablespoons all-purpose flour
1 clove garlic, minced
3 medium red potatoes, peeled and diced
2 bay leaves
1 teaspoon salt
1/8 teaspoon black pepper
2 cups half-and-half
1 cup milk
Oyster crackers and lemon slices for garnish



Recipe

1. Place 1 cup water in large stockpot. Bring to a boil over high heat. Add clams. Cover stockpot; reduce heat to medium. Steam 5 to 7 minutes or until clams start to open. Remove clams from stockpot as they open. Discard any clams that remain unopened.

2. Remove clams from shells. Chop clams; set aside. (For shucked clams, drain and chop clams; set aside.)

3. Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon to paper towels, leaving drippings in pan. Crumble bacon when cool enough to handle.

4. Add onion, celery, flour and garlic to bacon dripping; cook over medium heat, stirring occasionally, about 2 minutes or until vegetables are crisp tender. Remove from heat.

5. Add potatoes to onion mixture. Stir in remaining 1-1/2 cups water, bay leaves, salt and pepper. Bring to a boil over high heat. Reduce heat; simmer, uncovered, until potatoes are tender, about 10 minutes.

6. Stir in half-and-half, milk and chopped clams; heat through over medium heat, stirring occasionally. Discard bay leaves. Stir in bacon. Serve with oyster crackers, if desired. Makes 6 servings

*If fresh clams in shells are not available, substitute 3/4 to 1 cup shucked clams. Omit step 1.