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Clam Chowder, RC's




Source of Recipe


from Portland's Palate...


Recipe Introduction


A recipes from the City of Roses
The Junior League of Portland, Oregon, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women and to improving the community through the
effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from
League fundraising efforts, including from the sale of From
Portland's Palate, are returned to the community.
Copyright 1992 The Junior League of Portland, Oregon, Inc.
All rights reserved.
To purchase copies of From Portland's Palate,
call the Junior League of Portland, Oregon at (503) 297-6364.


Recipe Link: http://www.mail-archive.com/rcp-html@postoffice.dailyinbox.com/msg00199.html

List of Ingredients




Clam Chowder, River City's

8 slices pepper bacon, diced
1/2 cup butter (1 stick)
1/2 large onion, chopped
1 cup celery (2 large stalks), chopped
1/2 cup all-purpose flour
4 (6-ounce) cans chopped clams, or
...2 cups fresh clams, shucked
3 large potatoes, peeled and cubed
3 cups milk
1/2 cup half and half
Salt and white pepper

In a large stockpot over medium-high heat, cook bacon
until browned. Drain grease. Add butter, onions, and
celery to stockpot and cook over medium heat until
softened and onions are 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 this
liquid slowly to mixture in stockpot, stirring constantly.
Add potatoes and bring mixture to boil. Reduce heat and
simmer about 20 minutes or until potatoes are tender.
Add clams, milk and half and half. Heat until thickened,
being careful not to boil. Add salt and pepper and serve.
Serves 8.

Recipe