Friday, March 12, 2010

Hearty Clam Chowder

This is the dinner I ask my mom to cook every time I come home.

Hearty Clam Chowder

4 slices bacon
3 green onions & tops, chopped
5 medium sized potatoes, peeled & cut in ½ inch cubes
2 T. chopped green pepper
1 stalk celery, sliced thin
1 clove garlic, minced
2 c. water (roughly)
½ t. pepper
1 t. salt
1 t. Worcestershire sauce
4 drops liquid hot pepper seasoning (I prefer Red Hot)
1 carrot, finely sliced
2 cans chopped or minced clams with nectar (6 ½ oz. cans)
1 can evaporated milk (12 oz.)

Microwave or fry bacon, then cut into small pieces.
Combine green onions, potatoes, green pepper, celery, carrot, garlic, & bacon in a saucepan. Pour in water to cover (may need more than 2 cups). Season with salt, pepper, Worcestershire, & liquid pepper.
Cover and simmer 15 minutes or until potatoes are tender.
Mash mixture with a potato masher until desired consistency.
Add clams (including liquid) & milk. Stir well, then heat just until piping hot (do not boil).

3 comments:

  1. Did she get that recipe from my mom? I love this recipe and had lost it. Thanks for posting it Erin!

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  2. I love clam chowder in all its forms, and I have never seen it mashed before. I will try it that way, because it sounds great.

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  3. Suzanne, yes, that is the one that she got from Grandma, and we've been making it all these years. We love it!
    Elise, I love mashing it because the creaminess comes from the potatoes, which cuts back on the fat heavy cream can add.

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