Clam Chowder

Clam Chowder

snag

“To keep your marriage brimming, with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.” –Ogden Nash

Makes 8 servings
 
· ¼ lb. bacon
· 1 large onion, chopped
· 2 cans minced clams, undrained
· ½ cup water
· 2–3 large potatoes, peeled and cubed
· 3 celery stalks, finely chopped
· 1 11-oz. can corn, drained
· Salt and pepper to taste
· 2 tablespoons butter
· 1 cup milk
· 1 cup half-and-half
· ½ cup flour
· Salt and pepper to taste
1. In a skillet, fry bacon until crispy; drain on paper towels and crumble when cool.
2. In the same skillet, cook onion until clear. Place onion and crumbled bacon in slow-cooker.
3. Stir in clams (with the juice), water, potatoes, celery, and corn.
4. Cover and cook on LOW for 4–6 hours.
5. In a saucepan, combine the butter, milk, half-and-half, and flour; cook on low and whisk until the roux is thick and bubbly.
6. Mix ½ cup of the liquid from the slow-cooker into the roux. Then add the roux to the slow-cooker and stir to blend well.
7. Salt and pepper to taste.
8. Cover and cook on LOW for an additional 30 minutes.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s