Serves: 5
Total Calories: 256
Yield: 7 1/2 cups
In large saucepan, cook diced bacon until lightly browned; drain, reserving 1 tablespoon. In reserved drippings, sauté onions until translucent. Stir in flour; add bacon, carrot, celery, potatoes, and seasonings. To reserved clam liquid, add enough water to make 3 cups. Stir into vegetable mixture; bring to a boil. Reduce heat and boil gently, uncovered, 20 minutes, stirring occasionally. Add clams; cook 5 minutes longer. Stir in milk; reheat.
This Oregon Coast Clam Chowder recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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