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Clam chowder
Ian's recipe
Ian started making clam chowder from
a recipe, but then branched out and created his own version. He
definitely improved it!
INGREDIENTS
| Bacon |
|
1/2 lb |
|
| Onions |
|
1 |
|
| Celery |
|
2 stalks |
|
|
Flour |
|
2-3 Tbsp |
|
| Milk |
|
4 cups |
|
| Potatoes, diced |
|
2 large |
|
|
Corn |
|
1 or 2 cans |
|
| Clams |
|
2 cans |
|
METHOD
-
In a large soup pot, fry bacon
until crisp. Remove from pan, set aside to cool.
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In the bacon fat, sauté the onion
and celery for a few minutes.
-
Add the flour and stir until
blended.
-
Slowly add the milk, stirring
constantly.
-
Meanwhile, in a separate pan,
barely cover the potatoes with water and cook for 12 minutes or
until tender.
-
Add the potatoes to onion and
celery mixture.
-
Add the corn and clams.
-
Cook for 10 more minutes,
stirring frequently.
-
If you prefer thick chowder,
thicken with water and flour or cornstarch.
-
Add the bacon and season with
salt and pepper to taste.
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