I grew up eating this clam chowder. It is my Grandma's recipe that my mom used to make for us and surprisingly, as a kid, I really liked it. You wouldn't think a kid would like clams, but all of my siblings liked this soup too. We used to eat it with saltine crackers, but now a days, I serve it with sliced french bread. I love to serve bread with all of my soups! It makes for such a hearty meal.
Now, neither Grandma or Mom served this with bacon. That is my addition! Bacon makes everything better. It still tastes perfectly delicious without bacon, but I had some in my freezer that needed used up and I absolutely loved the extra flavor it added.
Clam Chowder
from: Grandma Parker
2 c. potatoes, peeled and diced
1 c. celery, diced
1 c. onion, diced (I use less)
2 cans minced clams
1/2 c. margarine
1/2 c. flour
1 qt. half-and-half
salt and pepper
My additions:
a few strips of bacon, cooked and crumbled
a little italian seasoning
Place diced vegetables in a large pot and add just enough water to cover them. Drain the clams and add the juice to the pot of vegetables. Cook for about 20 minutes or until tender. While that is cooking, melt margarine in a separate saucepan; add flour and stir to form a paste and cook for a few minutes. Slowly add the cream and mix with a wire whisk until thickened. Stir in the drained clams. Stir cream mixture into pot with vegetables; season with salt and pepper, to taste. Cook until thickened. Do not boil. Stir in some italian seasoning and top with bacon, if adding and serve with saltine crackers or sliced french bread.
Jenn's Notes: No notes today. This is a tried-and-true recipe that always turns out delicious.
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