Featured Submitted Recipe:
Clam Chowder
Recipe Submitted by
Kevin Poer, Keswick Volunteer Fire Co #53 from Shasta,
California
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. |
