Sharon’s Clam Chowder

By Delk

Ingredients

• 1 1 1 medium onion (minced)
• 2 2 2 stalks celery (minced)
• 6-8 6-8 1” slices bacon cut in 1” pieces
• 1-2 1-2 1-2 cloves garlic (minced)
• 1 1 1 box frozen corn
• 2-3 2-3 2-3 cans chopped clams
• 2 2 2 cans whole white potatoes cut into bite sized pieces
• 4 4T 4T flour
• 4 4T 4T butter
• milk or cream
• Fry bacon till crisp. Remove from grease and drain on paper towel. Fry celery and onion in bacon grease, add garlic when almost done.
• In deep stock pot add celery and onion mixture, bacon, corn, clams with liquid, and potatoes with liquid.

Preparation

Step 1

Fry bacon till crisp. Remove from grease and drain on paper towel. Fry celery and onion in bacon grease, add garlic when almost done.

In deep stock pot add celery and onion mixture, bacon, corn, clams with liquid, and potatoes with liquid.

In a separate pan make a roux by melting butter then adding flour. Stir till a thick paste appears. Add milk till you have a desired thickness. Stir till smooth. Add to stock pot. Stir and heat. Add fresh clams. Cook for a short time until clams open. Serve with warm sourdough bread and colorful salad.