Wooden Boat Festival Clam Chowder

4 Servings

3 slices bacon; diced	1 8 oz. bottle clam juice
4 tablespoons butter	1 teaspoon salt
1/3 cup flour	1/4 teaspoon pepper
2 cloves garlic; minced	1 teaspoon herbes de provence; or dry spices of you
1 cup onion; chopped	2 7 oz. cans minced clams
3 cups red potatoes; diced	2 cups half and half or whipping cream
1/2 cup carrot; shredded	1 cup milk
1/2 cup celery; chopped

Saute bacon until crisp in a Dutch oven or lage saucepan. Remove bacon to paper towels; drain. Add butter to bacon grease, then flour. Cook until this is tan, not brown. Add onion and garlic and saute a bit. Don''t let garlic burn. Add potatoes and clam juice, salt and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams withn their liquid. Whisk flour into milk; add to chowder with half and half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

Note: This is my best guess, based on talking to the cooks of this fabulous chowder, of how to make it. I thought this chowder, which we had at the 2003 Wooden Boat Festival in Port Townsend, WA, was the best I''d ever had. They also add some white wine to the mix. All of these ingredients are flexible, depending on your taste and whether you''ve got them handy.

__._,_.___

Posted by: Coleens Cooking <summerslimming@gmail.com>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (1)

Another Great Group of *~ Beth ~*