Julie'S Clam Crab Chowder (White)

1. 1

   In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).

2. 2

   Saute onion in bacon fat until tender.

3. 3

   Add water, clam juice, potatoes and cook until potatoes are tender.

4. 4

   (Do not drain).

5. 5

   Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.

6. 6

   Heat to steaming (do not boil).

7. 7

   Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.

8. 8

   To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.

* Per serving · 4 servings · Values may vary.

No additional tips available.