Clam Chowder

1. 1

   Place the clams and 4 cups of water in a large saucepan.

2. 2

   Cover and cook over high heat for 10 minutes, or until the clams have opened.

3. 3

   Drain, reserving the liquid.

4. 4

   Remove the clams from their shells, discarding the shells, and grind with a meat grinder.

5. 5

   Set aside.

6. 6

   Heat the bacon drippings in a kettle over medium heat.

7. 7

   Add the potatoes, onion, celery, tomatoes, sugar and the reserved clam liquid.

8. 8

   Stew for about 40 minutes, or until the vegetables are soft.

9. 9

   Add the clams and season with freshly ground pepper to taste.

10. 10

    Simmer over low heat for 15 to 20 more minutes.

11. 11

    Serve with crackers or toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.