by Patricia Kennedy
In a deep pan heat the bacon until transparent (you do not want it to brown). Leave the bacon grease and add the butter. Stir in the chopped onions and cook slightly. Add the chopped potatoes, salt and pepper to taste.
Cover and cook over low heat. Check every now and then to be sure that it is not dry. When the potatoes are tender (maybe 20 or 30 minutes) add the clams and juice. Stir mixture and heat through.
At this point you can refrigerate to serve later in the day or continue cooking. Add the milk just before serving. Heat thoroughly, but do not let it boil or it will curdle. Sprinkle with paprika for a bit of color. Pass the clam fritters and enjoy!
Come to think of it, you do not have to wait for a rainy day. It is good served in sunny Hawaii with a cold beer.
This is one of those recipes that can be easily increased for extra visitors.
3 - 4 cans of clams with juice
8 slices of bacon, sliced across the width
4 or 5 tablespoons butter or margarine
1 chopped onion
4 - 5 potatoes, chopped
1 quart of milk or mixture of half and half or cream with milk. Amount of milk mixture depends on how thick or thin you want the chowder.
Salt and pepper to taste.
Sprinkle of paprika before serving.
