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Contributed By: qwert2332
www.cookingforengineers.com

Excellent chowder, New England style a thinner chowder though still very filling

Ingredients

2 tbs. Bacon grease

1/2 cup (80 g) chopped onion

1 lb. (450 g) russet potatoes

1 tbs. (8 g) all-purpose flour

1 cup (235 mL) clam juice

1 cup (235 mL) whole milk

1 cup (235 mL) heavy cream

2 10-oz. (283 g) cans whole clams

Salt and pepper

Preparation

saute bacon grease and onion 1 min. peel and dice potatoes and then saute 1 min with onion and grease.

stir in flour and stir and saute until potatoes are covered. stir in clam juice simmer covered 20 min. add milk and cream heat through without boiling. season to taste

1/2 cup (80 g) chopped onion

1 lb. (450 g) russet potatoes peel and dice

1 Tbs. (8 g) all-purpose flour

1 cup (235 mL) clam juice

1 cup (235 mL) whole milk

1 cup (235 mL) heavy cream

2 10-oz. (283 g) cans whole clams

Salt and pepper

Cook's Notes

want creamier? add more cream and less milk or read more about the recipe here http://www.cookingforengineers.com/recipe/112/Clam-Chowder-New-England-Style

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