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Outdoor Cast Iron Hartman Family Clam Chowder

Ingredients
  Chopped lean bacon 1 3⁄4 Cup (28 tbs)
  Chopped onions 1 Cup (16 tbs)
  Minced parsley 1 Tablespoon
  Clams 40 , ground or chopped
  Clam juice/Water and clam juice mixed 1 Quart
  Chopped potatoes 4 Cup (64 tbs)
  Milk 1 Quart
  Flour 4 Tablespoon
  Hot water 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Saute bacon, onions and parsley.
Add clams and clam juice.
Simmer 30 minutes, salt & pepper to taste.
Add potatoes and simmer 30 minutes until potatoes are tender.
Add milk and continue heating, but DO NOT bring to a boil.
To thicken chowder mix flour with hot water to make a paste, stirring continuously.
Slowly add flour mixture and continue cooking for a few more minutes until desired thickness is achieved.
Note: Using half regular milk and half canned evaporated milk to equal a quart makes for a "richer" chowder.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam, Milk Product
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6
Seafood appetizers are good for any occasion rendering immense flavor and texture. Here is a simple recipe to make clam chowder with chopped clams, some vegetables and seasonings cooked outdoor. Enjoy the soup amid fresh natural surroundings!

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