MJ's little flock

Aunt Julie's New England Clam Chowder

Ingredients
  • 3 slices thick cut bacon
  • 1/2 cup chopped onion
  • 2 cups diced potatoes
  • 1 cup chopped celery
  • 3 6.5 ounce cans of chopped or minced clams (I prefer a larger clam so use chopped)
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons of butter
  • 1/4 cup flour
  • 1 quart half and half (I use fat free to try and moderate the recipe a little)
In a large sauce pan, cook bacon until crisp. Remove the bacon from the pan and set it aside.

Add potatoes, celery, onion, clams (with juice), butter, salt and pepper to the sauce pan and bring to a boil, cover and simmer for 10 minutes.

In a 1 quart jar with a lid, add flour to half and half and shake well. Stir into the vegetable mixture.

Cook on medium heat 15 minutes or until thickened. Stir frequently. DO NOT BOIL. (If I am not in a hurry, I will skip this step and transfer the mixture to a slow cooker and cook it on low for a couple of hours)

Chop or crumble bacon. Use bacon to garnish when serving. Makes 4 1.5 cup servings. I usually make a double batch.
I hope you won't mind that I've copied this for future reference Bob.
 
This is the best. The cuffs are as big as his head! :gig:lau:gig:lau:gig:lau:gig:lau:gig:lau
But I'd forgive the cuffs in a heartbeat if he had them made to keep this little one warm.

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The poop on velvet though... That is not an easy clean.
 

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