Clam Chowder Recipe
Ingredients
| Bacon Slices | 4 , chopped | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Clams | 2 Can (10oz) | |
| Potatoes | 3 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), sliced | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Light cream | 4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Salt | To Taste |
Directions
In large saucepan or soup pot, cook bacon and onions until onions are tender, about 3 minutes.
Drain clams, reserving liquid; set clams aside.
Add enough water to reserved liquid to measure 1-1/2 cups (375 mL) and add to saucepan.
Add potatoes, celery and carrots; bring to boil, reduce heat and simmer, covered, for about 20 minutes or until vegetables are tender.
Stir in cream and clams; add salt and pepper to taste.
Heat through.
Drain clams, reserving liquid; set clams aside.
Add enough water to reserved liquid to measure 1-1/2 cups (375 mL) and add to saucepan.
Add potatoes, celery and carrots; bring to boil, reduce heat and simmer, covered, for about 20 minutes or until vegetables are tender.
Stir in cream and clams; add salt and pepper to taste.
Heat through.
Chef
