Clam Chowder

By kdet

Ingredients

• 1 slice hickory-smoked bacon, minced
• 1/2 teaspoon butter
• 1 cup onion,
• minced garlic
• 1 1/2 cups half n half
• 1/4 teaspoon white pepper
• 2 medium potatoes, boiled, peeled and diced
• Johnny’ s seafood seasoning
• 1 tbsp flour
• 1 can clams (6-1/2 ounces)
• 1 cup bottled clam juice

Preparation

Step 1

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and Seafood seasoning over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams.