Thursday, March 11, 2010

Clam Chowder

I got this recipe from a church cookbook, which you should know by now that church cookbooks always have the best recipes in them. I modified this by taking out the green bell pepper because I hate bell peppers of any color.
Clam Chowder

4 slices bacon, cut in small pieces
3 chopped green onions with tops
5-6 medium potatoes cut into 1/2 inch cubes
1 stalk celery, sliced fine (I grate them)
1 clove fresh garlic or minced garlic
2 Cups water
1 tsp. salt
1/2 tsp pepper
1 tsp *Worcestershire sauce
4 drops Tabasco sauce
3 cans chopped clams (with juice)
1 pt (2 cups) light cream

Saute bacon until crisp, drain. Add vegetables and garlic. Pour in water and seasonings. Cover and simmer until done (about 15-20 minutes - when potatoes are done). Heat clams separately until warm and add Pour in cream and heat until piping hot but don't boil.

*pronounced "werster-sher" Don't argue - it's British and that's how they say it. So stop trying to say it "wer-chester-shy-ird"

I'm still thinking about how awful "clam juice" sounds. Ew.

I didn't take a picture of this because it looks like a bowl of - never mind.

1 comment:

Karen said...

A favorite at our house.