Clam Chowder
1 gallon half and half
1 pound butter
1 cup flour
1 package smoked bacon (crispy and diced)
5 ribs celery (finely diced)
5 shredded carrots
1 large can baby clams (1/2 - 1 gallon can)
Johnny's seasoning salt to taste
12 large potatoes (diced)
Parsley for garnish
Boil 1/2 of the potatoes until soft, then add the rest of the potatoes. Add the celery and carrots and boil for 5 minutes. Add half and half. (There should only be 1/3 as much water as the half and half.
Melt butter in sauce pan and add enough flour until you get a very thick roux.
Add the clams and bacon to the half and half mixture and bring to a boil, stirring frequently. Reduce heat. Slowly add the roux using a wire whip until desired thickness occurs.
Simmer for 20 minutes, stirring frequently. Add Johnnies seasoning salt and, if desired, a couple of dashes of tabasco sauce.
They would sometimes also add fresh steamer clams as well.
I have made this several times for large gatherings and it disappears.
Mine is very similar, except I make my roux in the bacon fat and I also add both whole kernel and creamed style corn.
I’ve been getting a really good deal lately on fresh local chowder clams. I use what I need the day I get them and then bag up and freeze the rest. My husband says that shucking them frozen is a dream to do because it is so simple, they pop right open and none of the liquor is lost. We like lots and lots of clams in ours and I can usually get the chowder sized ones at $10 for 100. I can’t resist that price.
It sounds wonderful. About how many servings would this rendition make? I should be able to freeze leftover soup in ziploc bags, right?