Spenger's Clam Chowder

Ingredients

• 4 lbs
• clams, in shells scrubbed and drained
• 4 lbs
• clams, in shells scrubbed and drained
• 4 slices
• bacon, cut in 1-inch pieces
• 4 slices
• + 38 more ingredients
• • bacon, cut in 1-inch pieces
  • 1 large
  • yellow onion, fined diced
  • 1 large
  • yellow onion, fined diced
  • 4
  • tomatoes, peeled and chopped
  • 4
  • tomatoes, peeled and chopped
  • ¼
  • celery, chopped
  • ¼
  • celery, chopped
  • 1
  • green pepper, chopped
  • 1
  • green pepper, chopped
  • ¼ teaspoon
  • thyme
  • ¼ teaspoon
  • thyme
  • 1 tablespoon
  • parsley, chopped
  • 1 tablespoon
  • parsley, chopped
  • 1
  • white potato, cut in ½ inch cubes
  • 1
  • white potato, cut in ½ inch cubes
  • salt and pepper
  • 3 tablespoons
  • butter
  • 3 tablespoons
  • butter
  • 4 tablespoons
  • flour
  • 4 tablespoons
  • flour

1 Place clams in a pot and add boiling water just to cover. Cook, covered until clams open. 2 Remove clams and reserve liquid. Remove meat from shells and finely chop. 3 Gently saute bacon; add onion, tomatoes, celery, and pepper. Cook 5 minutes and add to clam stock and bring to a boil. 4 Add...

View full recipe at SpringPad