Sunday, August 29, 2010

Heavenly Clam Chowder



With fall on the way, I thought I would do a quick update. Today is our last day of summer vacation, the kids go back to school tomorrow!!! Yikes! Summer just flew by! Today was a cool and rainy morning and it got me thinking about how many things I love about the fall season. One of my absolute favorite things is all the yummy soup recipes! I thought I would share with you my family's favorite Clam Chowder recipe. I guarantee you will love this if you love clam chowder.


“Russ’” Clam Chowder

Ingredients: (makes about 8 quarts)

½ lb chopped bacon

½ cup chopped Onion

½ cup chopped green bell peppers

½ cup chopped celery

5 large potatoes diced

1 12-15 ounce bag of frozen corn (or 3 cans niblets)

1 51 ounce can of chopped clams

1 51 ounce can of swanson chicken broth (or 8 tsp chicken bouillon in 51 oz. of water)

1 cube (1/4 lb) of real butter

¾ cup of flour

1 qt half and half

1 tsp salt

¼ tsp pepper

½ tsp thyme

2 cans Campbell’s cream of asparagus soup

Instructions:

1. In a large pot, brown bacon remove and leave grease

2. In remaining bacon grease, sauté onions, peppers and celery

3. Add chicken broth

4. Add clams with the juice

5. Add bacon (already cooked)

6. Add Potatoes (raw diced)

7. Add, salt, pepper and thyme

8. Cook until potatoes are done

9. In a separate pan, melt butter, slowly add flour, keeping it warm and smooth, add half and half slowly keeping warm and smooth

10. Add above mixture to clam pot, slowly, stirring continually

11. Add corn

12. Add the 2 cans of asparagus soup (straight without mixing with water or milk)

Warning, soup will now stick to bottom of pot and burn very easily, stir and check often.

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