Puleeezeee, Gabz! Don’t be a tease.. share the recipe (I have two huge cans of clams that are just waiting...”
(please excuse typos - my “f” and “x” keys are giving me its and I don’t always catch where they are missing.)
I wasn’t trying to be a tease, I just don’t exactly have a “recipe” so to speak.
I had 8 chowder clams in the freezer and also 2 10oz cans of whole baby clams. Freezing the clams makes for much easier shucking for any kind of clam dish.
1/2 pound bacon - diced
1 large onion - diced
2 - 4 tablespoons flour
Cook bacon in dutch oven - strain out bacon leaving grease, add 1 or 2 tablespoons o butter and saute onions. Spinkle with flour to make a roux.
Milk
Heavy cream
Start adding your milk and cream, adding more as it thickens -I used about a cup of each - and add any accumulated juices from fresh clams and from the canned clams if using.
Today I cheated and used 2 cans (15oz each) of diced potatoes - but parboiled diced potatoes is what I normally use (about 2 pounds).
Add 1 can of creamed corn and simmer the entire mess or about 15 minutes.
Then it is time to start seasoning - I use cayenne, Chrystal hot sauce, Worcestershire sauce, black pepper, and celery seed - all to taste. And a second can o creamed corn i you like corn in your chowder (I do)
Let simmer another 10 minutes or so.
If using fresh clams (chopped) add them and all juices now and simmer 5 minutes, then add canned clams. Simmer 5 minutes more then take of heat and cover - let sit for 10 minutes. Enjoy.
It is always better the next day!