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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tato's Famous Clam Chowder Recipe

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This recipe for Tato's Famous Clam Chowder is from Cooking With Candy, 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:  
A dozen or so fresh 'caught' clams or 1 can minced clams
4-6 pieces of bacon
1 T oil
2 cups chopped onion
1 T flour
1 cup dry white wine
2 lbs. potatoes, peeled and diced
1 to 2 cups water or chicken broth
1 bay leaf
2 sprigs thyme
1 t Old Bay seasoning
1 1/2 cups corn
1 cup whipping cream
2 T chopped fresh parsley
Directions:
Directions:
Clean and then steam open the fresh caught clams -about 5-10 min in a half inch of water-covered. Reserve the liquid. Shell the clams and roughly chop.
Cook the bacon and remove from pan. Add onion and cook til translucent Sprinkle flour over onions & cook for a moment or two. Add the wine and stir. Add the potatoes, 2 to 3 cups of the clam steaming liquid plus a cup of water or chicken broth. Add the bay leaf, thyme, pepper , and Old Bay. Heat to a boil and reduce to a simmer. Add the corn and cover. Cook until potatoes are tender. Add warmed cream and stir adding the clams and chopped , cooked bacon. Cook five more minutes. Serve with a fresh parsley garnish.
Personal Notes:
Personal Notes:
Most of the fun in making this dish rested in the clam raking we did in Bogue Sound. Using canned clams became Plan B when the clams became overharvested.

 

 

 

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