clam chowder

Name: Clam Chowder
Yield: 12
Ingredients: 8-10 slice(s) bacon, cut into bite size pieces; 1 large onion, diced; 2 stick(s) celery; 2 can(s) minced clams+juice; 10 medium potatoes, diced; 1-2 can(s) evaporated milk; 3-4 tablespoon(s) corn starch to 1/2 cup water; 6 cup(s) water, room temperature; - salt & pepper to taste

(1 RATING)

29 Pinches

Kye Beck

Daytona Beach, FL

Updated on Oct 30, 2010

HEARTY FALL/WINTER SOUP

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yield 12 serving(s)

Ingredients

8-10 slices bacon, cut into bite size pieces
1 large onion, diced
2 sticks celery
2 cans minced clams+juice
10 medium potatoes, diced
1-2 can evaporated milk
3-4 tablespoons corn starch to 1/2 cup water
6 cups water, room temperature
- salt & pepper to taste

How To Make clam chowder

Step 1

In the same pot; fry bacon until brown.

Step 2

Add onions and celery; cook until clear.
Step 3

Pour in clams and juice.
Step 4

Add diced potatoes and top with water, cook until the potatoes are tender.
Step 5

Add milk; turn heat up to medium (but don't boil)
Step 6

Dissolve corn starch in water; stir with fingers until all the lumps are out.
Step 7

Pour into soup and stir until it thickens.
Step 8

Turn off stove and cover until its time to serve.
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