Sunday, August 10, 2008

Neil's Clam Chowder

  •  2 cups chopped potato
  •  2 cups chopped onion (brown, white, green is also great)
  •  1/2 pound fried bacon (don't over cook and keep drippings)
  •  2 or 3 cans of clam KEEP THE JUICE
  •  2 Tbs flour
  •  2 cups water
  •  1 pint cream (heavy)
  •  1 1/2 cups milk
  •  4 splashes Worchestershire sauce
  •  pepper

Add water, bacon with drippings, clam juice, potato and onion, bring to boil, cover and cook over medium heat 20 min. Add cream and 1 cup of the milk, and the clams, splash in the worchestershire and bring to a boil. In a bowl add the flour with remaining 1/2 cup milk (I use blender), mix well and add to soup. Add pepper to taste.

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