Ingredients
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3 slices bacon (may add an extra slice or two)
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2 cups cubed potatoes (I often add more)
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1/2 cup chopped onion (I like to use leeks)
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1/2 cup chopped celery, I add the celery
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1 (6 1/2 ounce) can minced clams (drained and liquid reserved)
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1 (12 ounce) can evaporated milk (I use half and half or cream)
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1/2 teaspoon salt (or to taste)
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1/8 teaspoon pepper
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2 tablespoons freshly chopped fresh parsley
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2 tablespoons shortening (I use Crisco)
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2 tablespoons flour
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1 cup coarsely chopped carrot (I use a very coarse grate)
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1 (10 3/4 ounce) can condensed chicken broth (I use chicken stock)
Instructions
- In a large pot add bacon (I cut into bite size pieces) saute lightly.
- Add in onions (and the celery which is optional) and saute briefly.
- Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
- Add in the milk, clams and chopped parsley stirring frequently until heated through.
- You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
- This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.