From the kitchen of: Lisa
2-3 Lg potatoes, peeled and diced
1 med onion, diced
1-2 stalks celery, diced
6 slices bacon, diced
1 clove garlic, diced
1/4 c. flour
1/4 tsp. Dill weed or dried parsley
1/8 tsp. paprika
Salt and Pepper to taste
6 c. Whole Milk or Half n Half
2 cans chopped or minced clams
Cook potato and celery in boiling water for 10 minutes. In Dutch Oven or Stock Pot cook bacon, onion and garlic til browned. Add seasonings and flour to bacon and onion. Cook over low heat until smooth an bubbly. Add drained potatoes, celery and milk. Bring to boil over med -low heat. Boil one minute. Add chopped clams with juice and heat through. Don’t over cook clams they will get tough. Serves 4-6.
For Potato-Cheese soup instead of Clam Chowder, omit clams.
Turn off heat, add 6-8 slices of American Cheese.
After I put it in the bowls I crunch up crackers in the soup, more for the kids to make it thicker so it is easier for them to eat. Now, if only I’d had a loaf of extra sourdough bread…mmm!
