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Clam Chowder Soup

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Geat soup for a cold winter day

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Ingredients

  • 4 slices of bacon
  • 1 # (3medium) potatoes,peeled and cut in 1/2 inch chunks
  • 1/4 c each chopped carrot,onion and celery
  • 1 1/2 c (12fluid oz.) can evaporated milk
  • 1/4 c flour
  • 2 cans (6.5 oz.) chopped or minced clams, undrained
  • 1 c milk
  • 1/2 c water
  • 1/2 tsp salt
  • 1/4 tsp Worcestershire sauce
  • 14 tsp black pepper

Details

Preparation time 45mins

Preparation

Step 1

Cook bacon in a meduim saucepan over medium heat until crisp. Drain. Reserve 2TBS of bacon drippings. Return drippings to pan. Add potatoes,carrot,celery and onion. Cook, stirring often, for abut 6 minutes or until potatoes are tender. Combine evaporated milk and flour in a small bowl until blended. Add to potatoe mixture, stirring quickly to blend. Stir in clams with juice,milk,water,salt,bacon,Worcestershire and pepper. Reduce heat to medium-low. Cook, stirring often, for 15-20 minutes or until creamy and slightly thick.

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