Clam Chowder

INGREDIENTS:

• 2 to 3 slices bacon
• 1/4 cup chopped onion
• 1 bottle (8 ounces) clam juice
• 2 cans (6 1/2 ounces each) minced clams
• 2 cups diced potatoes
• 1 quart water
• 2 tablespoons butter
• 1 can (13 ounces) evaporated milk
• 1 can (approximately 8 ounces) cream-style corn

PREPARATION:

Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender.

NEW ENGLAND STYLE WHOLE CLAM CHOWDER

**Note that this recipe is made from whole clams, not chopped clams. You can purchase either steamers and cook & shuck them yourself or buy the whole frying clams which are already shucked and cleaned. (you'll still have to cook them)**

• 2-3 qt. chowder clams, steamers
• 3-4 lg. potatoes, peeled and cut into wedges
• Sm. amount of cubed salt pork
• 2 qt. milk
• 1 can evaporated milk
• 1 lg. onion, diced
• 4 tbsp. butter
• Salt and pepper to taste

Wash and clean clams and place in large pot in about 2 inch rapidly boiling water. Steam until clams are open. Remove clams from liquid; set liquid aside. Shuck clams, removing neck membrane, but do not cut up. Drain remaining liquid through cheesecloth and set aside. While calms are cooking, fry salt pork in deep saucepan until fat is rendered and then brown onions in pan. Dispose of salt pork. Add clam broth and potatoes and cook until potatoes are slightly firm. Add milk and butter and clams and bring back to simmer point over low heat , DO NOT BOIL. Remove from heat and let stand until cool. Refrigerate overnight to enrich flavor. Add salt and pepper to taste and a pat of butter to each serving.

Recipe by Ellen R.from Lyndhurst,New Jersey

Ingredients: