LOCATION: Recipes >> Soups >> Clam Chowder 22
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Clam Chowder 22
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Clam Chowder
2 dozen large clams, steamed and chopped
2 large onions chopped
4 medium to large potatoes
4 strips bacon
1/2 tsp. black pepper
Milk (optional)
Cut bacon into small pieces, place in bottom of the soup pot and
slowly brown. Add chopped onions and cook slowly, turning onions
for about 10 minutes or until they are beginning to brown. Add
chopped clams, pepper, and whole peeled potatoes. Add enough water
to cover the potatoes and place a lid on the pot. Cook at medium
heat until you can stick a fork into the potatoes (about 20 minutes).
Turn off the heat. Remove the potatoes, mash them with a fork until
well mashed, return them to the clam mixture and stir. The mashed
potatoes make a thick soup. It is ready to serve. For those who
prefer a cream clam chowder, heat milk and add before serving.
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