Soups > Soups & Stews Cookbooks
| | Clam Chowder
1 can (6 1/2 ounces) of minced clams
2 slices of bacon
3 cups of frozen hash brown potatoes with onions and pepper
2 cups of light cream
1 cup of milk
3/4 teaspoon of garlic salt
A dash of pepper
2 tablespoons of flour
Drain clams, reserving juice. Add water to reserved juice to equal 1 cup; set aside. In a medium saucepan, fry bacon until crisp; drain and crumble. Set aside. discard bacon drippings. In the same saucepan, combine hash browns and reserved clam juice mixture. bring to a boil. Reduce heat and simmer, covered about 8 minutes or until vegetables are tender. Stir in clams, light cream, 3/4 cup of milk, salt, and pepper. Blend remaining 1/4 cup of milk, and flour; stir into clam mixture. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more. Makes 4 servings |
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