Once autumn arrives, it's time to make clam or corn chowder! Here's a recipe that's pretty close to the one Auntie Frances gave me:
INGREDIENTS:
2 to 3 slices bacon (mine: a whole package)
1/4 cup chopped onion
1 bottle (8 ounces) clam juice
2 cans (6 1/2 ounces each) minced clams
2 cups diced potatoes
1 quart water
2 tablespoons butter
1 can (13 ounces) evaporated milk
1 can (approximately 8 ounces) cream-style corn
(mine: one package frozen lima beans)
PREPARATION:
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender.
Add butter, milk, cream style corn, lima beans and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.Clam chowder recipe makes 6 servings.
INGREDIENTS:
2 to 3 slices bacon (mine: a whole package)
1/4 cup chopped onion
1 bottle (8 ounces) clam juice
2 cans (6 1/2 ounces each) minced clams
2 cups diced potatoes
1 quart water
2 tablespoons butter
1 can (13 ounces) evaporated milk
1 can (approximately 8 ounces) cream-style corn
(mine: one package frozen lima beans)
PREPARATION:
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender.
Add butter, milk, cream style corn, lima beans and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.Clam chowder recipe makes 6 servings.
