Let the chowder simmer for at least 15 minutes. Cook over low heat, seasoning with celery salt, hot sauce and salt and pepper to taste. Add in the clams, potatoes, clam juice, milk/half-and-half and stir well. Add the flour and mix well, cooking until a roux forms. Add the onion, celery and garlic, and cook until translucent. Add the butter and heat until it's melted.
Strain the bacon fat into a stock pot or soup pot (I did this using paper towels lining a wire mesh strainer to catch the little burny bits). The seasoning is quite important.I learned for the first time that it's the celery salt that gives clam chowder its distinctive taste.ģ large potatoes, peeled and finely choppedģ cups milk or half-and-half, or combination of the twoĬook the bacon in a skillet until crisp. I do recommend chopping your vegetables and potatoes quite finely, to avoid a stew-like consistency. This recipe was pretty simple, with the usual pokiness of chopping things up fine. Well, I'll not be one to let good bacon go to waste, I put it in the mac and cheese! Coincidentally, both of the recipes involved cooking bacon just to obtain the grease, without using the bacon. The mac and cheese was really amazing, and very rich. I made two recipes that I got from .īoth were super delicious. Well, my cooking adventures tonight were a big success.
