LeeRoy/Nancy’s Chunky Clam / Seafood Chowder Recipe
In
a 10 quart pot
(with
not much to spare)
6
Cups
Potatoes,
cube
½”
bite size, boil to 3/4s done, save water
2
Cups
2%
milk, add more-less milk to suit consistency
8
Strips
Thick cut bacon, (3/4#) fry almost crisp & cut
small, save grease - add later
1
TBSP
Mrs. Dash
2 ½ Cups
Ground Clams (about 10 – 15 medium Razor clams)
(add for last 3 min of boil time)
8 oz
Clam Juice (1 bottle)
2 TBSP
Lemon Juice
½ tsp
Salt
1 TBSP
Garlic Salt
2 tsp
Old Bay Seasoning
1 ½ TBSP
Chopped
(Dried)
Onions OR chopped Micro Waved 1 medium/large raw one
6 stalks
Celery, chopped fine & Micro Waved until tender
(about 4-5 min)
2
Bay Leaves, (chopped)
1 tsp
Dill Weed or Seed
1 tsp
Celery Seed
½ tsp
Pepper (course)
Add milk last to suit, or if too thin add Rue
3/4
Cup
Flower Rue
(substitute instant potatoes for thickener to
suit) but be careful as a little
goes a long way as it thickens after mixing
Optional
(2)
4oz
cans Shrimp cocktail. or if whole, Medium cut ¼” lengths)
1 ½ - 2 Cups
Crab meat
1 red onion, chopped small, Micro Waved
until tender
Handful of frozen vegetables (corn-peas-beans-carrots)
Micro
Wave 4 min +
Bring chowder to boil & then turn down heat, let simmer for 10-15 min.
If making in crock pot,
it will take a few hours to get it hot enough
to cook clams.
Add fresh crab meat & or thawed canned shrimp just
before simmer ends.
Prep & Cook time about 1 hour 20 min.
Makes about 14 cups,
(9) med-large (1 ½ cup) servings of thick
chowder
If you
intend to freeze, using 1 ½ - 2 cups chowder in quart Zip Lock plastic bags (&
frozen flat) it will take another 3-4 minutes in