Clam chowder (rice)

1 Servings

Ingredients

Quantity Ingredient
1 Dozen chowder clams, opened, drained and chopped (Reserve broth and strain.)
3 mediums Potatoes, diced
2 mediums Onions, diced
¼ Ib bacon or fat back finely diced
6 cups Water
1 cup Celery, finely diced
½ cup Fresh parsley, chopped finely Salt and Pepper to taste Cornstarch

Directions

Dice potatoes and soak in cold water 10-15 minutes. Drain. Add bacon to soup pot with water, onions, potatoes, celery and parsley. Cook over medium heat until potatoes and onions are almost tender (20-30 minutes). Add chopped clams and reserved strained broth. Thicken with cornstarch and cold water so clams and veggies just float.

From the files of Al Rice, North Pole Alaska. Feb 1994

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