Sandy's clam chowder

Yield: 1 Servings

Measure Ingredient
½ pounds Bacon; chopped; OR
½ pounds Salt pork; cut into small cubes
1 cup Chopped onion
4 cups Diced potatoes
4 smalls Cans chopped clams; OR
2 mediums Cans whole clams
4 cans Evaporated milk
\N \N Salt and pepper to taste
\N \N Garlic; if desired

Saute the bacon or salt pork until browned, add the chopped onion, cook til done. Pout off excess grease, put into soup pot, add raw diced potato, drain clam juice in, and then add enough water to barely cover the potatoes. Cover and cook til potatoes are done, but not mushy. Add clams, milk, salt, and pepper, and heat to serve! (Do not boil). This tastes better after sitting, and my family likes it best the next day.

You don't have to be exact about the amounts....I just throw in what I want!

Corn Chowder-Leave out clam juice and clams, and add 2 cans drained whole kernel corn, and 2 cans creamed corn.

Fish Chowder-Leave out clams and clam juice, lay pieces of fish on top of potatoes before cooking them, break fish up with fork, before adding milk, etc.

Seafood Chowder-In addition to clams, add whatever seafood you desire! I use scallops, shrimp, fish......anything will work! Posted to recipelu-digest by Sandy <sandysno@...> on Mar 04, 1998

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