Meramec cavern's clam chowder
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Baking Potatoes -- peeled and chopped |
| ½ | cup | Onion -- chopped |
| 1½ | Strips Bacon -- cut in small | |
| Pieces | ||
| ½ | pounds | Butter |
| ½ | cup | Flour |
| 4 | cups | (To 6) Milk |
| 12 | ounces | Chopped Clams -- undrained |
| Salt And Pepper -- to taste | ||
Directions
Combine potatoes with ¼ cup onion. Barely cover with water and simmer until potatoes are soft. Meanwhile combine chopped bacon with remaining onion in small skillet and cook until onions are golden.
In a third saucepan, melt butter and add flour, stirring to a smooth paste. Add milk slowly to make a thick sauce. Add clams to the potato and onion mixture and stir in the sauteed bacon and onion. Slowly add the thickened white sauce, stirring constantly.
Salt and pepper to taste. Simmer mixture at least 10 mins, adjusting thickness with more milk if necessary.
Makes 12 to 14 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-03-95 (23:30) (159) Fido: Cooking