Side Pannel
Clam Chowder
Clam Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Seafood, United States
Ingredients List
- 6 1/2 oz (1 can) baby clams; (Geisha)
- 8 oz Clam juice
- 4 sl Bacon; diced
- 1 md Onion; diced
- 2 lg Russet potatoes; peeled,
- -diced
- Milk; as needed to thin
Directions
Drain clams and reserve juice. Sauté diced bacon in large pot. Remove
bacon, drain off most of the fat and add onion and potatoes to bacon
drippings. sauté lightly. Add clam juice to pot and simmer until potatoes
are tender. purée half of the potato mixture in a food processor. Return to
pot, add clams and heat. If too thick for your taste add a little milk.
NOTES : Rich and delicious canned clams, onion, potatoes, clam broth and
bacon; thinned with milk. Other clams could be used but the Geisha Baby
Clams are very tender. (Not cut up rubber bands.)
bacon, drain off most of the fat and add onion and potatoes to bacon
drippings. sauté lightly. Add clam juice to pot and simmer until potatoes
are tender. purée half of the potato mixture in a food processor. Return to
pot, add clams and heat. If too thick for your taste add a little milk.
NOTES : Rich and delicious canned clams, onion, potatoes, clam broth and
bacon; thinned with milk. Other clams could be used but the Geisha Baby
Clams are very tender. (Not cut up rubber bands.)
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