Lady of the Lake
Deceased
I made this clam chowder from a recipe I found on the web and changed around a bit. It was surprisingly good. It occurred to me that it might be a good idea to start a thread of recipes which can be make from (or mostly from) preps. So here goes...
Clam Chowder
3 (or more) slices cut-up bacon
2 (6.5 oz) cans minced clams (reserve juice)
About 3 cups peeled, diced raw potatoes (I used about 4.5 cups)
1 chopped onion
Small shredded carrot for color (optional)
1 (8oz) bottle clam juice*
1 can undiluted mushroom soup
Pepper to taste
2 (12 oz) cans evaporated milk
Cook bacon and drain. Drain clams, reserving juice. Put clams in Frig.
Put juice in crock pot and add bottle of clam juice. *OR add water to juice from canned clams to equal 1-3/4 cups. Add potatoes, onions, carrot, mushroom soup, pepper and bacon. Stir well.
Cool on low 9-11 hrs or on high 4-5 hrs. Stir in clams and evaporated milk and cook about 1 hr more.
Makes 1/2 gallon
Clam Chowder
3 (or more) slices cut-up bacon
2 (6.5 oz) cans minced clams (reserve juice)
About 3 cups peeled, diced raw potatoes (I used about 4.5 cups)
1 chopped onion
Small shredded carrot for color (optional)
1 (8oz) bottle clam juice*
1 can undiluted mushroom soup
Pepper to taste
2 (12 oz) cans evaporated milk
Cook bacon and drain. Drain clams, reserving juice. Put clams in Frig.
Put juice in crock pot and add bottle of clam juice. *OR add water to juice from canned clams to equal 1-3/4 cups. Add potatoes, onions, carrot, mushroom soup, pepper and bacon. Stir well.
Cool on low 9-11 hrs or on high 4-5 hrs. Stir in clams and evaporated milk and cook about 1 hr more.
Makes 1/2 gallon