Clam Chowder

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Title: Clam Chowder
Yield: 4 Servings
Categories: Seafood, Soups, American


6 1/2 oz (1 can) baby clams; (Geisha)
8 oz Clam juice
4 sl Bacon; diced
1 md Onion; diced
2 lg Russet potatoes; peeled,
Milk; as needed to thin

Drain clams and reserve juice. Saut? diced bacon in large pot. Remove
bacon, drain off most of the fat and add onion and potatoes to bacon
drippings. saut? lightly. Add clam juice to pot and simmer until potatoes
are tender. pur?e half of the potato mixture in a food processor. Return to
pot, add clams and heat. If too thick for your taste add a little milk.

NOTES : Rich and delicious canned clams, onion, potatoes, clam broth and
bacon; thinned with milk. Other clams could be used but the Geisha Baby
Clams are very tender. (Not cut up rubber bands.)
Recipe by: Marybeth Bontadelli

Posted to MC-Recipe Digest V1 #963 by on