Recipe to Try: Clam Chowder

We visited the Fisherman's Wharf in Monterey, CA last year.

Unlike marinas here, every boat docked there was a sailboat.

Lots of restaurants flanked the one long street.

And every single one attempting to convince you that their clam chowder is the best. Had they known the only ones I've ever made comes from a can, I would have been put to shame for sure.

It's out of convenience. That's how it was with Hamburger Helper Beef Stroganoff. Looking at my cookbook for inspiration, I know I can do this! I just need to try.

(This photo is royalty free from fotosearch.)

Clam Chowder (adapted from Better Homes and Garden's Cook Book)
2- 6.5 oz cans minced clams
2 slices of bacon
3 medium potatoes, peeled and shredded
1 large onion
1 teaspoon chicken base
1 tsp Worcestershire sauce
1 tsp fresh thyme (or 1/4 tsp dried)
1/8 tsp pepper
2 cups milk
1 cup light cream
2 tbsp all purpose flour

1. Drain the clams, reserving the juice. Add more water to the juice to make 1 cup.
2. Cook bacon until it is crisp. Drain on paper towels. Crumble and set aside. Reserve 1 tbsp drippings in the pan.
3. Saute onion for two minutes in the bacon grease. Add everything except for the milk, cream, and flour and clams.
4. Bring to boil then simmer for 10 minutes until the potatoes are tender.
5. Mash the potatoes on the side of the pot with the back of a fork (I am thinking that I might make masked potatoes and just add them in).
6. Stir milk, cream and flour in a bowl. Then add to the pot. Cook and stir until bubbly. Add clams. Return to boil then simmer for 2 minutes.
7. Top with crumbled bacon. And serve!

I'm looking forward to making this soon! Join Tempt My Tummy Tuesday and Tasty Tuesday for more fun recipes.