Cook off bacon strips, saute onions in drippings, chop bacon. Drain
juice from clams into a large skillet over the onions, celery,
potatoes, and carrots. Add water to cover, and cook over med. heat
until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over med.
heat. Whisk in flour until smooth. Whisk in cream and stir
constantly until thick and smooth. Stir in vegetables and clam juice.
Heat through, but do not boil.
Stir in clams just before serving. (They should not cook much.)
WHen clams are heated through, stir in vinegar, and season to
taste. (Tabasco, seasoned salt, cayenne pepper)
Originally Submitted
12/12/2011
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