Soups & Salads

Recipe Submitted by Kevin Poer, Keswick Volunteer Fire Co #53 from Shasta, California

Clam Chowder

3 cans chopped clams
1/2 lb. bacon
1/4 cup onion, finely chopped
4 medium potatoes, diced
1/2 pt. whipping cream
3 cups milk

Fry bacon in bottom of soup pot until crispy, remove the bacon & set it aside. Drain the clams, saving the juice & add water to bring the total liquid to 2 cups. Add the 2 cups juice/water to the pot and add the potatoes & onion. Cook on medium heat until potatoes are tender.

Add the clams, whipping cream, milk (except 1/4 cup) to your pot and slowly bring to a boil. Once your pot is boiling add the remaining milk w/ 2 tbs. of flour stirred in and cook for about 1 minute. Finish with a dash of worchershire & the bacon crumbled.

Serve with warm sourdough baquette or in a bread bowl. To add variety, add some left over diced ham or a dash of tabasco.