Cape Cod Clam Chowder
Yield
4 servingsPrep
10 minCook
20 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
bacon
finely diced |
|
| 2 | medium-sized |
onions
finely chopped |
|
| 3 | cups |
potatoes
diced |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
basil
|
*
|
| 2 | cups |
water
boiling |
|
| 24 | each |
chowder clams
(grind through medium blade of food grinder) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
bacon
finely diced |
|
| 2 | medium-sized |
onions
finely chopped |
|
| 7.1E+2 | ml |
potatoes
diced |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
basil
|
*
|
| 473 | ml |
water
boiling |
|
| 24 | each |
chowder clams
(grind through medium blade of food grinder) |
* |
Directions
Sauté bacon and onions in large kettle until onions are tender and golden.
Pour off fat.
To the kettle, add potatoes, salt, oregano, basil and water; let simmer until potatoes are tender, about 15 minutes.
Add the clams.
This is the base; make 1 quart.
Next day, add to base 1 quart milk, 2 tablespoons butter, salt and freshly ground pepper to taste; heat.
