Clam Chowder
- 2 lbs potatoes, peeled and diced
- 6 cans clams
- Bacon (about 8 slices at least)
- 2 small onions, chopped
- 1 cup butter
- 1 cup flour
- 5 cups clam juice (I just usually add more chicken broth)
- 5 cups chicken broth
- 2 pints 1/2 and 1/2
- Salt and pepper
- Dash Tabasco
- Dash Worcestershire
- Cook potatoes in clam juice and chicken broth until tender. Add clams and their liquid. Cook about 5 minutes. Set aside. Cook bacon, drain some grease. Add onions and saute. Add butter. When melted, add flour and cook until slightly colored. Bring potato mixture back to a boil, and gradually add the cooked roux. (I use a wisk to get rid of any lumps) Bring to a boil to thicken, stirring continually. Add the 1/2 and 1/2. Add seasonings
potatoes, clams, bacon, onions, butter, flour, clam juice, chicken broth, pints, salt, tabasco, worcestershire
Taken from www.epicurious.com/recipes/member/views/clam-chowder-52907611 (may not work)