This recipe is a family favorite. Originally it called for milk and half and half. I have found no significant difference using just milk. Play with the amount of butter you use, you may be able to get away with less!
Provided by Limit3
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soup Base:.
- Melt butter in large pot over med heat. Be careful not to brown the butter.
- Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
- Whisk in the milk and chicken broth.
- Cook over low heat to thicken, stirring frequently.
- Clam Base:.
- Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
- Add onion and saute until transparent.
- Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
- Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
- When done, add clams and then add to the soup base. Warm on low heat.
Nutrition Facts : Calories 547.1, Fat 22.3, SaturatedFat 11.2, Cholesterol 95, Sodium 607.6, Carbohydrate 57.2, Fiber 5.6, Sugar 2.7, Protein 29.2
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