Author Notes
I first tried out this chowder while on a family vacation to an ocean side hotel. It has been a staple to my family ever since. —Shawn Dotter
Ingredients
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3
Medium potatoes chopped
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2
Carrots chopped
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3 pieces
Celery chopped
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1
Meduium Onion chopped
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3
Cans of clams
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5 cups
Milk
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5 tablespoons
Butter
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1 teaspoon
Salt
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1/2 teaspoon
Pepper
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1/4 teaspoon
garlic salt
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2 tablespoons
Parsley
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5 pieces
Bacon cut in to peices
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5 tablespoons
Flour
Directions
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Cut potatoes in to bite size pieces and boil in pot of lightly salted water. In a large pot cook bacon and set aside when browned, do not drain grease. In same pot cook until tender onions, carrots, celery, salt, pepper and garlic salt.
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Drain clams and reserve the juice in a bowl, add clams to pot and cook until heated. Add butter, milk and parsley and cook until heated stirring often. Add the flour to the reserved clam juice and stir to remove any lumps. Add mixture the the pot and stir until thickened. Add more salt and pepper to taste.
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