I know you'll love this yummy chowder recipe that is a specialty of my good friend Jill Barnett, who is kindly sharing it with all of us. Perfect for a stormy day at the beach. Or anyplace else for that matter!
Ingredients:
4 small cans minced or chopped clams (use juice from 2)
1 can cream of celery soup
1 can cream of potato soup
3 small stalks of celery, diced
1/4 small sweet onion, diced
1/2 stick butter
4 - 5 slices of bacon cooked crisp and crumbled
1 quart half and half
3 medium potatoes (cook in microwave in skins, then peel and dice.)
salt and pepper to taste
Add two dashes of cayenne for spice if wanted
Directions:
Cook potatoes in microwave until tender. Cool a few minutes, then peel and dice into small cubes. Cook bacon until crisp and crumble. Set both aside.
In a large pot melt butter, add diced celery and onion and cook until tender. Dump in all clams and the juice from the two cans. Then stir in both soups, add half and half and diced potatoes and bacon. Cook about 15 minutes on low. Garnish with chopped green onions or chives if you like. Serve with garlic bread.
Ingredients:
4 small cans minced or chopped clams (use juice from 2)
1 can cream of celery soup
1 can cream of potato soup
3 small stalks of celery, diced
1/4 small sweet onion, diced
1/2 stick butter
4 - 5 slices of bacon cooked crisp and crumbled
1 quart half and half
3 medium potatoes (cook in microwave in skins, then peel and dice.)
salt and pepper to taste
Add two dashes of cayenne for spice if wanted
Directions:
Cook potatoes in microwave until tender. Cool a few minutes, then peel and dice into small cubes. Cook bacon until crisp and crumble. Set both aside.
In a large pot melt butter, add diced celery and onion and cook until tender. Dump in all clams and the juice from the two cans. Then stir in both soups, add half and half and diced potatoes and bacon. Cook about 15 minutes on low. Garnish with chopped green onions or chives if you like. Serve with garlic bread.
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