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.
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.