I just recently made about 5 gallons of this for my daughter 3 wedding so will put the pictures on when I get them!
Clam chowderThis recipe makes about 2 quarts, if you don’t want that much or not enough just
adjust it with the liquids.
10 slices of bacon
2 stalks diced celery
1 leek, cut up(optional)I grow them so always have them
½ c. onions if you want, diced up(I don’t use them)I use dehydrated ones
½ c. flour
8 red potatoes (blanched) or you can use russet or whatever you have! Don’t have to peel.
3 cans of evaporated milk or you can use cream or even milk
3 cans of clams I leave the juice in or 2 cups of fresh clams
3 T. butter
4 of those bottles of clam juice , I think they are 8 oz.
1/2 teaspoon thyme(pick this if you have it fresh)(also optional)
1 bay leaf(optional)
Fresh Gd. Pepper and kosher salt
Chopped up fresh parsley ( just go pick some as much as you want)
In a soup pot over medium heat, fry up the bacon until crispy, about 8 or so minutes, Stir in the onions, leeks(if you use some, they are optional), celery, and carrots(also optional). Saute for about 2 minutes till vegetables start to wilt. Season with salt and pepper, add the bay leaf(also optional). Stir in the flour and cook for a couple minutes. Add the potatoes, stir in the clam juice, continue stirring. Bring up to a boil, and reduce to a simmer. Simmer the mixture until the potatoes are fork tender about 12 minutes or so. Add cream/canned milk bring to a simmer, for 2 minutes. Stir in the parsley. Season again with salt and pepper if needed. Enjoy!!
This is not a real thick chowder. Serve with bread!