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River City Clam Chowder




Source of Recipe


Thanks, Julia


List of Ingredients




8 slices pepper bacon, diced
1/2 cup butter or margarine (1 stick)
1/2 large onion, chopped
1 cup celery (2 large ribs), chopped
1/2 cup all-purpose flour
4 cans (6 oz. each) chopped clams or 2 cups fresh clams, shucked
3 large potatoes, peeled, cubed
3 cups milk
1/2 cup half-and-half
to taste: salt, white pepper


Recipe




In a large stockpot over medium-high heat, cook bacon until browned. Drain grease. Add butter, onions and celery to stock pot; cook over medium heat until softened and onions translucent. Add flour and cook 3 minutes, stirring constantly. Drain clams and reserve liquid in a 1-pint measuring cup. Add enough water to clam liquid to equal 2 cups. Add liquid slowly to mixture in stockpot, stirring constantly. Add potatoes and bring mixture to boil. Reduce heat and simmer about 20 minutes, until potatoes are tender. Add clams, milk and half and half. Heat until thickened, being careful not to boil. Add salt, pepper and serve. Makes 8 servings.