Clear Clam ChowderFrom hayleesgrandma 8 years ago
- 5 tablespoons cubed salt pork or 2 slices bacon, chopped shopping list
- 1 large onion, chopped shopping list
- 1 rib celery, chopped shopping list
- 1 (8-ounce) can clam juice shopping list
- 5 potatoes, peeled and cubed shopping list
- 2 (6 1/2-ounce) cans minced clams or to taste shopping list
- 1/4 cup butter shopping list
- salt and white pepper shopping list
How to make it
- In Dutch oven, lightly brown salt pork with onion and celery. Drain. Add clam juice and potatoes. (Add more water or clam juice if needed to cover vegetables.) Cook until tender.
- Just before serving, stir in clams and butter. Season with salt and white pepper to taste.
- Variations: For Manhattan Clam Chowder, add 2 cups spaghetti sauce halfway through cooking. (You may also add just finely chopped stewed tomatoes, if desired.)
- For New England Clam Chowder, add 2 cups half-and-half with the butter.
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