Title: Clam Chowder #2
Categories: Soup Seafood
Yield: 1 Servings
| 1/2 | lb | Bacon |
| 1 | lg | Onion chopped |
| 2 | | Ribs celery peeled and |
| | | Diced |
| 5 | sm | Can minced clams OR |
| 1 | lg | Can (about 51-oz) |
| 2 | ts | Seafood Chesapeake brand |
| | | Bay-style seafood |
| | | Seasoning |
| 1 | qt | (4 cup) half and half |
| | | Divided |
| 2 | tb | Flour |
The day before you wish to serve the soup, fry the bacon until crisp and
remove. In bacon drippings, saute onion, celery with leaves and potatoes
for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
clams, with their juice. Crumble the bacon and add. Cover soup and simmer
over low heat, stirring occasionally, for several hours - up to five hours
won't hurt. Cool down and place in refrigerator at night. On the day of
serving, skim grease off top. Transfer soup to larger pot. Heat soup until
bubbling and add the seafood seasoning. Mix 2 cups of the half and half
with the flour. Add to the chowder and stir until it bubbles again. Mix in
remaining half and half and simmer, stirring constantly, until soup is
desired thickness. Serve hot with garlic bread and a green salad.