|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | slices raw | bacon, chopped and cooked and drained of fat | 1 | cup, chopped | Onion chopped | 4 | cups (8 fl oz) | water | 2 | cups diced | potatoes, peeled, chopped | 4 | cups | clams, canned with clam juice 5-6.5 ounce cans) | 1 | teaspoon | thyme fresh, finely chopped | 1/8 | dash | salt, to taste | 1/8 | dash | pepper, to taste | 1/4 | cup, diced | celery, finely diced |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Brown bacon in dutch oven to use for soup, drain on paper towel and save for adding later | | 1 | brown bacon in soup pot, drain off fat. | | 2 | Soften diced onion in rendered bacon fat | | 3 | add 4 C. water and bring to boil | | 4 | Add diced potatoes and bring to boil, and cook until softened. You can add as much as you want, and can mash some to thinker the chowder or leave diced. | | 5 | add 4 C chopped clams with juice and bring back to boil. Boil for 5 minutes: you can add more clams to make hearty. | | 6 | Add diced celery, thyme, salt and pepper to taste and simmer until ready to eat. | | 7 | Heat and enjoy! |
|
