Ewald’S Innsmouth Clam Chowder

1. 1

   Salt the mushrooms and brown them in the bacon fat.

2. 2

   Cut the leek in half, and chop the white bottom and brown it in butter. Save the green top to add for colour when the chowder is done.

3. 3

   Pour the beer into a large pot and warm.

4. 4

   Skillet fry the potatoes until gold, not fully cooked.

5. 5

   Add the onions and red pepper.

6. 6

   Add all of the chopped items to the pot and simmer.

7. 7

   Fill until covered with Half and Half milk, add the rest of the butter.

8. 8

   Bring to a light boil, and add the clams. I don't use all of the juice.

9. 9

   Simmer for at least two hours, add half and half as necessary to maintain consistency.

10. 10

    Salt and Pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.