Wednesday, November 16, 2011

Clam Chowder

Dad's Clam Chowder
This is amazing stuff! I usually add extra bacon and mushrooms and never use the clam juice.

Dad's Clam Chowder
5 strips bacon
1 1/4 sticks butter
8 oz. mushrooms, sliced
med. onion, chopped
1/2 c. celery, chopped
garlic powder
8 oz. clam juice (or water)
6-6 oz. cans of chopped or minced clams
6 med. potatoes, peeled and cut in 1/2 inch cubes
1 1/2 qts. heavy cream
hot sauce
dried thyme
1 T. lemon juice
1 T. Worcestershire
1 t. salt
dried parsley
2 T. flour
2 T. cornstarch
1 c. milk
seasoned salt
chicken boullion powder

In a large pot cook bacon until done, but not crisp; set aside and chop when cool. To bacon drippings, add 1 stick butter, mushrooms, onion, celerey and garlic powder; saute until soft. Add clam juice (or water), the juice from the cans of clams (but not the clams themselves), lemon juice and a dash of hot sauce. Add potatoes, bring to a boil and let simmer 6 minutes. In a separate pan, melt 1/4 stick butter, then add flour and cook 2 minutes. Shake cornstarch and milk together in a jar and add to flour mixture. Cook and stir until thickened, then add to pot. Add clams, bacon, cream, a sprinkle of thyme, Worcestershire, salt, a dash of pepper, and some parsley. Simmer for 15 minutes (do not boil), then if needed add seasoned salt, boullion and extra hot sauce to taste.

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