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Lea's Clam Chowder Recipe

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This recipe for Lea's Clam Chowder is from Our Family Cookbook by Lea Ann-Nielsen Lennon, 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:  
3 cans clams, chopped or 16 littlenecks, cleaned, steamed, shucked and chopped(reserving 1 c. liquid, strained)
5 strips bacon
1/2 large white onion, chopped
1/4 c. flour
1/2 T. Old Bay seasoning
1 bay leaf
1 t. white pepper
1/4 t. cayenne pepper
salt to taste
2 c. potatoes, raw, diced
3-4 c. heavy whipping cream
Directions:
Directions:
In a Dutch oven on medium high heat, fry bacon until crisp. Remove bacon and reserve fat. Saute onions in bacon fat. When soft, sprinkle flour and stir together well. Slowly add reserved clam juice or water while stirring or whisking. Add cream, potatoes, clams, all seasonings, bay leaf. Let soup simmer uncovered for 1/2 hour. Cream should have reduced and soup should be thick. If too thick add milk or more clam juice if you have it. Chop up bacon and sprinkle on top for garnish if serving right away or just stir into chowder.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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