Wednesday, November 2, 2011
Clam Chowder for a Blustery Night
Nothing tastes better on a cold night than a bowl of clam chowder. This recipe came from Food.com and it's perfect just the way it is. It's also a quick and easy meal - perfect for a busy writer.
6-7 pieces bacon, cut in half inch slices
1 medium onion, chopped
2 cans clams (I think they were about 6 oz. each)
2 cans cream of celery soup
1 cup heavy cream
1 cup milk
1 Tbs. butter
1 tsp. dried dill
Cook bacon in large pot till crispy. Add onions and cook till translucent. Wash and dice potatoes (I prefer red ones) and add to the pot along with the clam juice from the cans. Cook covered for 15-20 minutes until the potatoes are tender, stirring occasionally.
Add clams, soup, cream, milk, and dill. Stir to mix ingredients. Add butter and melt into the chowder. Simmer 30-45 minutes, stirring to prevent sticking.
Serve with oyster crackers.