Hood Canal Clam Chowder
Laurie Butterworth
ingredients
- 2 cups chopped clams, drained (reserve the liquid)
- 1/4 pound bacon, sliced thin
- 1/4 cup butter
- 1 medium onion, chopped fine
- 4 stalks celery, chopped
- 1/2 cup flour
- 4 cups half and half
- 4 cups milk
- 2 teaspoons salt
- 1 tablespoon parsley, chopped fine
- 2 teaspoons fresh thyme
- 1/4 teaspoon white pepper
- 3 1/2 cups potatoes cut into 1/4-inch cubes
directions
- 1
Fry bacon in a heavy-bottomed 4 to 6- quart saucepan. Remove the pan from heat when bacon is just beginning to brown. Drain off grease.
- 2
Add butter to the pan and melt it over medium heat.
- 3
Add the onions. Cook until onions are soft.
- 4
Add celery. Cook another 5 minutes.
- 5
Add flour, stirring it in until it is thoroughly blended. Remove pan from heat.
- 6
Slowly stir in half and half and milk and reserved liquid from clams.
- 7
Return pan to medium heat. Cook, stirring continually until it boils.
- 8
Add salt, parsley, thyme, and potatoes.
- 9
Cook for about 20 minutes, until potatoes are soft.
- 10
Add clams. Cook for 10 minutes.
Source: Laurie Butterworth
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