soup, Alaska-style clam chowder

By Floridaberry

Quwin's lodge, Cooper Landing, Alaska

Ingredients

• 6 cups milk
• 2 cups water
• 2 slices bacon
• 1 large carrot, shredded
• 1 1/2 stalks celery, finely chopped
• 1 large boiling potato
• 1 medium onion, finely chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/4 teaspoon clam base
• 12 ounces chopped clams

Preparation

Step 1

In a medium saucepan heat the milk and water over low heat.

In a large skillet fry the bacon until crisp. Remove the bacon to paper towels to drain. Reserve the bacon drippings. In the same skillet saute the carrots and celery in some of the bacon drippings until almost tender. Add the potato and cook until tender. Crumble the bacon and add it to the potato mixture.

In a separate skillet saute the onion in some of the bacon drippings. Add the onion to the potato mixture.

In the same skillet melt the butter. Blend in the flour. Add the pepper, salt, clam base, and chopped clams, stirring until smooth. Pour the clam mixture into the scalded milk, stirring constantly. Add the potato mixture, stirring constantly. Heat through. Makes 4 servings.