Alaskan Clam Chowder
I never thought this recipe would be as easy as it turned out. For all you Dad’s out there, don’t sweat the details in this recipe because there is no such thing as a ‘perfect’ recipe in my kitchen… Take a look at what’s in your Freezer and add whatever ‘See-Food’ you want in this Chowder recipe and enjoy…
Shopping List: Feeds a Family of 4-6
1-Quart, Half and Half Cream
1-Stick of Butter, Salted
Veggies- According to your taste and preference
Celery Stalks, Carrots, Potatoes- Chopped into blocks
1-Large Onion, Chopped Course
Spices: Black Pepper, Salt, Oil
8 -10 oz. of Fresh Clams OR 8oz. Can Of Clams and small bottle of Clam Juice
3-4 strips of Bacon, Cook and Keep the Bacon Grease
Optional Items: Cans of Corn, Peas and Cream of Mushroom soup for thickening
2 or 4 Quart Pot, A Steamer for your veggies, Fry pan
Cook Like a Dad Steps:
Chop your Veggies and Steam (or boil) them until they soften. Set the veggies aside when done softening. Heat up your pan and fry your bacon ; make sure to save your grease. Now, take half of your onion and fine chop. Place chopped onion and bacon grease and cook for about 8-10 minutes on Med Heat. Allow onion to brown.
Lower heat in Pot and pour the entire quart of half and half cream. Break the stick of butter in half and place in pot and stir slowly. Allow butter to melt into the cream. Take your cooked bacon and crumble into pot. Add steamed vegetables and stir on low heat. Add salt and pepper to your seasoning preference.
Optional Veggies and Cream of Mushroom Soup can be added into the pot at this time. I like the use of cream of mushroom soup in case you see that your soup is too runny. The Cream of Mushroom soup is mild and does a great job of thickening the base of your Chowder without compromising the taste.
Step 3: Add Clams!
Add your Clams. Either Fresh or canned. Keep at a Med-Low heat for another 15 minutes and stir occasionally. Serve with Sourdough bread and some butter and you have CHAWDA… I mean, CHOWDER.