All-American Clam Chowder

From Recidemia
Jump to: navigation, search
All-American Clam Chowder



  1. Cook bacon until crisp.
  2. Drain on paper towel.
  3. saute onion in same skillet as bacon until soft.
  4. Add clam juice and potatoes.
  5. Coverand cook over low heat until potatoes are tender, 15 minutes.
  6. Melt butter in saucepan.
  7. Add flour and mix together.
  8. Add milk and blend until smooth.
  9. Add clam juice and potatoes; cook and stir until thickened.
  10. Add soup, bacon, clams, and pepper; cook over low heat until heated through.