March 2nd, 2011

Bertie Smile

(no subject)

I was asked to post my recipe for clam chowder so here it is:

6 pieces of bacon
1 small onion, chopped
1 clove of garlic, chopped fine
1 and 1/2 pounds potatoes
2 bottles of clam juice (8 oz. each)
8 cans of chopped clams
1 bay leaf
pepper to taste
3/4 teaspoon dried thyme
4 cups heavy cream

Cook bacon in a large kettle or soup pot until crisp. Take the bacon out and drain it, pour off the cooked bacon fat except for two tablespoons. Cook the onion and garlic in the bacon fat until the onion is soft.
Cut potatoes in smallish chunks, about half inch cubes. Add to onions and garlic. Add bottled clam juice. Bring to a boil, reduce heat, cover and simmer to cook potatoes, about 15 minutes. Stir in clams and juice clams are canned in, bay leaf, pepper, thyme and cream. Crumble up the bacon and stir it in. Simmer until steaming. (A lot of people like to add salt at this point but I don't do it because the bacon and clams are salty enough.)
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