Spenger's Clam Chowder

Ingredients

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

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

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