Clam chowder (rice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dozen chowder clams, opened, drained and chopped (Reserve broth and strain.) | |
| 3 | mediums | Potatoes, diced |
| 2 | mediums | Onions, diced |
| ¼ | Ib bacon or fat back finely diced | |
| 6 | cups | Water |
| 1 | cup | Celery, finely diced |
| ½ | cup | Fresh parsley, chopped finely Salt and Pepper to taste Cornstarch |
Directions
Dice potatoes and soak in cold water 10-15 minutes. Drain. Add bacon to soup pot with water, onions, potatoes, celery and parsley. Cook over medium heat until potatoes and onions are almost tender (20-30 minutes). Add chopped clams and reserved strained broth. Thicken with cornstarch and cold water so clams and veggies just float.
From the files of Al Rice, North Pole Alaska. Feb 1994