testing something... first attempt at lj cut
Fisherman’s Wharf Clam Chowder
Serves 4
Ingredients
- 3 6 ½ oz cans chopped clams in juice
- 1 bottle clam juice
- 1 cup chopped onions
- 1 cup chopped celery
- 3 cups diced potatoes, approx 3 large
- ¼ cup butter
- ¼ cup flour
- 1 pint half and half cream
- 1 ½ teaspoons salt
- ½ teaspoon sugar
- ½ teaspoon white vinegar
- Bacon for garnish
Instructions
Drain juice from clams and pour over potatoes in a large pot. Add just enough clam juice to barely over the potatoes. Add salt, sugar and vinegar. Cook until fork tender, do not drain. Melt butter in a large skillet, sautéing utter, celery and onions until tender. Add flour and stir to coat. Add half and half, stirring until thoroughly combined. Pour milk mixture into the pot of potatoes. Simmer until healed through and slightly thickened. Ladle into bread bowls and sprinkle with bacon.