Clam Chowder
Bethany Weathersby
Here's the recipe that we love:
I use a cast iron dutch oven for this. I don't think this recipe would work in a crock pot, but you could probably make it and keep it warm for serving with a crock pot.
(We double this for our family of 6)
4 slices of bacon or salt pork. (I add extra)
1/2 cup finely chopped onion
4 medium potatoes, peeled and diced.
1 tbsp all-purpose flour
2 cans (6 oz each) minced clams with liquid
1 cup bottled clam juice
1 cup half and half
salt & pepper to taste
1/2 cup whipping cream (optional, but we use it)
2 tbsp finely chopped parsley (I dont bother with this)
In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp. Remove, drain and crumble. (I take grease out of pan if there is much)
In same skillet, saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour.
Add clam juice from bottle and cans. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
Add half and half and season to taste with salt and pepper.
Add minced clams and heat until simmering. Do NOT boil. Add whipping cream, if used. Sprinkle with parsley and bacon. Serve immediately.
(If I make this ahead of time, I add the clams and whipping cream right before serving, otherwise the clams get chewy and the cream separates.)
The notes on the recipe say that this can be made in the microwave, in 12 minutes. Be sure to stir a few times otherwise flour will stick. Add the clams at the last minute.