Judy'S Clam Chowder

1. 1

   Soup Base:.

2. 2

   Melt butter in large pot over med heat. Be careful not to brown the butter.

3. 3

   Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.

4. 4

   Whisk in the milk and chicken broth.

5. 5

   Cook over low heat to thicken, stirring frequently.

6. 6

   Clam Base:.

7. 7

   Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).

8. 8

   Add onion and saute until transparent.

9. 9

   Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.

10. 10

    Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).

11. 11

    When done, add clams and then add to the soup base. Warm on low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.