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Amazing Clam Chowder

2 whole Medium Potatoes
4 slices Bacon
1/2 cups Chopped Onion
4 cans (6.5 Oz. Can) Minced Or Chopped Clams, Undrained
1/2 cups Unsalted Butter
1/2 cups All-purpose Flour
1 quart Milk
1 Tablespoon Worcestershire Sauce
1/2 teaspoons Black Pepper
1 cup Half-and-half


Dice potatoes and boil in salted water for approximately 20 minutes. While the potatoes boil, dice the bacon and fry up in a cast iron skillet until crisp. Remove the bacon and reserve the drippings. Saute the onion in the drippings until tender, stir in clams and juice and simmer for 5 minutes. In a large pot, melt butter over medium heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk and cook over medium heat till thick and bubbly. Drain the boiled potatoes and add them, the bacon/clam/onion mixture, Worcestershire sauce and pepper to the thickened milk sauce, stirring well. Slowly add half-and-half and cook over low heat until heated through. This recipe does not call for any added salt, so give it a taste and season accordingly. Enjoy!

Source: tastykitchen.com