Amazing Clam Chowder

1. 1

   Dice potatoes and boil in salted water for approximately 20 minutes.

2. 2

   While the potatoes boil, dice the bacon and fry up in a cast iron skillet until crisp. Remove the bacon and reserve the drippings. Saute the onion in the drippings until tender, stir in clams and juice and simmer for 5 minutes.

3. 3

   In a large pot, melt butter over medium heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk and cook over medium heat till thick and bubbly.

4. 4

   Drain the boiled potatoes and add them, the bacon/clam/onion mixture, Worcestershire sauce and pepper to the thickened milk sauce, stirring well. Slowly add half-and-half and cook over low heat until heated through.

5. 5

   This recipe does not call for any added salt, so give it a taste and season accordingly.

6. 6

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.