Monday, September 12, 2011

Alta's Creamy Clam Chowder


6 large russet potatoes pealed and diced
6 slices bacon - diced up
1 medium onion diced
2 cans minced clams
1 cup shredded carrots
1 can vitamin D milk (unsweetened) or 1 & 1/2 cups whole milk
Salt & pepper to taste
Instant potatoes for thickening


in a large soup pot (2 - 4 quart) add: diced bacon & onion fry together until bacon is crisp & onion is translucent.  Drain off most of the bacon grease leaving some for flavor.
Fill the pot half way with water
Add diced potatoes and carrots
salt & pepper at your discretion 
simmer on medium heat until potatoes are tender, then add the 2 cans of clams including the juice and cook for 10 additional minutes on low.
Add milk and instant potato flakes  to thicken to the consistency you prefer.
ONLY add  1/2 cup at a time as the soup will thicken quickly.
Taste to see if you need to add salt & pepper
Cook 10 - 15  additional minutes and serve.

NOTE: clams, potato flakes and milk should be added just prior to serving....they only need to cook 10 - 15 minutes after being added.

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