Clam Chowder

A nice chowder with lots of onion, bacon, potatoes, and of course, clams in a thick cream sauce spiced with cajun seasoning.

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Ingredients:

• Two cans of clams  
• Two medium to large potatoes, peeled and diced  
• Half an onion diced  
• Three or four slices of bacon cut into small pieces  
• Milk  
• Butter  
• Cajun Seasoning salt  
• Table salt  
• Black pepper  
• Corn starch (use very sparingly)  
• Cheese... preferably Monterey Jack.  
• Optional : Green onion  

Method

In large skillet on medium heat, melt butter. Throw in potatoes, onion and bacon together (For crunchy bacon it is advised to cook separately). Add salt and a little water to keep from browning potatoes. Cook till potatoes are soft through but still maintain their shape. Reduce heat and add clams and Cajun seasoning salt and pepper. Add Milk in slowly, just enough to cover the potato and clam mixture. Slowly bring temperature back up to medium heat or until simmering, add cornstarch to thicken, and add grated cheese and green onion to final touch. Measurements are not exact, because I don't measure. Before adding the milk, be sure that the temperature has been lowered because the milk can curdle if done to quickly. Once milk is added and heated through, taste test for the right amount of salt, butter, pepper, or seasoning mix. Then add the starch in slowly to insure that it isn't over thickened.

Notes:

Number of servings:

Submitted By: vicki3680057
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