Recipe: Pacific Coast Clam Chowder (using bacon and canned clams)

PACIFIC COAST CLAM CHOWDER

5 bacon slices, cut into 1/4-inch pieces
1/4 cup butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
Salt and pepper to taste
4 cups milk
Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as you prefer)
2 cans (6 1/2 oz each) minced clams, undrained
Crackers (for serving)

In a large soup pot over medium heat, saute bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off fat from soup pot). Set aside.

Reduce heat to low and add butter or margarine and stir until melted. Add onion and saute until soft.

Add flour, salt, and pepper to pan, stirring constantly until well blended. Gradually add milk, stirring constantly until sauce comes to a boil and thickens.

Add potatoes and simmer 10 to 15 minutes or until potatoes are soft.

Add bacon, clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.

Remove from heat and serve in soup bowls. Serve with crackers.

Makes 8 servings
From: Linda, OR - 09-03-97