Clam chowder

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Preparation time:
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Difficulty: Easy - for beginners


Clam Chowder
10 Slices of Bacon
1 Med. Onion Chopped
3 garlic cloves
1/2 stick butter
3/4 Cup flour
8 cups chicken stock
1 1/2 cups of mushrooms
2 celery stalks
2 tbsp. Worcestershire Sauce
1/4 tbsp. hot sauce
1/2 tbsp. fresh ground pepper
1/8 tbsp. of white pepper
1/4 tbsp. paprika
1 quart half & half
1 pint milk
1 cup fresh corn
2 cup carrots
4 medium potatoes
1 lb. clams


Cut the bacon into small pieces and begin cooking in a large skillet. Once the bacon has cooked (about 3-4 minutes or until desired crispness) add the chopped onion and garlic. When the onions are clear, add 1/2 stick of butter, 3/4 cup flour and about half a cup of the chicken stock. Stir until the flour is completely mixed in the chicken stock, creating a roux. Add the chopped mushrooms, chopped celery, Worcestershire sauce, hot sauce and seasoning. Once the ingredients are cooked down a little, remove from the skillet and place in pot. Begin adding the chicken stock, half & half, milk, corn, carrots and potatoes and cook for about 1 hour until potatoes are soft. Add the clams and stir well...Enjoy ya'll!!!


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