Simple Clam/Mussel Chowder

By á-7018

Here is a very basic chowder where I used all the leftover clam and mussels from the Seafood Extravaganza. Don't be alarmed by the unusual color. The greenish tinge comes from the chopped up mussels. This can be made with either only mussels, only clams, or as I did here, both.

Ingredients

• 1/3 pound bacon, about six slices, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 - 4 C chopped clam and/or mussel meat
• 4 C diced potatoes
• 1 can chicken broth
• 1 C water
• 2 C milk or cream
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

1. Saute bacon over medium to low heat until it's almost crispy. Add the
onion and garlic and saute until the onion is soft. Add the clam/mussel
meat, potatoes, broth, and water. Season lightly with salt and pepper. Bring to a boil, then reduce heat and simmer for about 15 - 20 minutes, until the potatoes are soft. Add milk or cream. Let simmer over very low heat for another 10 minutes. Reseason before serving.