Delicious Clam Chowder (A Tested to be the hit of a party Recipe)

>> Thursday, April 8

I had always enjoyed clam chowder at the Fisherman's Wharf in San Francisco's pier especially because it is served on a bread bowl and there are always many birds trying to swoop in my lunch for a taste. Last Christmas season, my kids had their first taste of piping hot clam chowder when we made a side trip to San Francisco during our stay in Reno. I vowed then to find a recipe and make the best clam chowder in Florida!
Tested by my family and friends, here is my recipe for clam chowder soup:

Ingredients:
4 cans (6.5 ounce) of minced clams
1 cup minced onion (minced - I had to look this up - very small pieces, finely chopped)
1 cup diced celery (small blocks)
2 cups cubed potatoes (larger blocks)
1 cup diced carrots

4 strips of bacon, cut into 1 inch strips

3/4 cup butter (real butter is better) - take out of the fridge a few hours before cooking
3/4 cup All Purpose flour
1 quart half and half cream
1 1/2 tsp salt
ground black pepper
garlic salt (optional)

1. Saute bacon in a large sauce pan. Drain some of the grease.
2. Drain juice from clams into your sauce pan with bacon.
3. Add all your veggies. Add enough water to cover the veggies.
4. Cook over medium heat until tender.

In another pan,
1. Melt butter over medium heat.
2. Whisk (it is important that you use a metal wire whisk) in the flour until smooth.
3. Whisk in cream stir constantly until thick and smooth.
4. Stir in your veggies (that are now tender).
5. Heat through but do not let boil.
6. Add clams just before serving. If you add them too soon, they may be tough by the time you serve the soup. Again, let your soup heat through but not boil.
7. Season with salt, pepper, garlic salt.
8. Serve in bread bowl if available. I could not find any here in our local Florida grocery so I served them in regular bowls with potato rolls and dinner rolls on the side.

Enjoy!





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