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Clam Chowder Perfection Recipe

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This recipe for Clam Chowder Perfection is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups clams
water
1 large onion, diced
2 slices of bacon, diced
clam liquid
1/4 c. butter (or margarine)
1/4 c. flour
1 1/2 c. milk
Potatoes
Directions:
Directions:
(If using fresh clams, cut up and simmer in water for about an hour. Reserve the liquid.)
Place the potatoes, onion and bacon in a saucepan and nearly cover them with the clam liquid and water; cover and simmer until potatoes are tender. Meanwhile, make a thick white sauce by melting the butter over low heat in a pan large enough to hold the chowder; add flour and stir until bubbly and smooth. Add milk and cook until thick. Add the clams and potato mixture with it's liquid to the sauce. Thin to the consistency you like with water. Heat, stirring constantly, just to the boiling point.
Personal Notes:
Personal Notes:
I remember mom making this in our camper at the Siuslaw River fishing dock parking lot, after a long day of salmon fishing and clam digging. There's nothing like the taste of fresh clams, but I've made it hundreds of times with canned clams and it's still good.

 

 

 

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