Julie's Clam Crab Chowder ()
Total Time: 1 hr 45 mins
Preparation Time: 30 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 10
- 1/2 lb bacon
- 1 sweet onion (diced)
- 2 cups water
- 6 ounces clam juice
- 8 medium potatoes (peeled, diced)
- 1 cup heavy cream
- 1 cup half-and-half
- 1 cup milk
- 24 ounces canned clams, minced, reserve juice
- 8 ounces canned crabmeat
- 1/2 cup butter
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
Recipe
- 1 in a 3-quart dutch oven fry bacon until crisp and crumbles easily. (remove bacon and set aside).
- 2 saute onion in bacon fat until tender.
- 3 add water, clam juice, potatoes and cook until potatoes are tender.
- 4 (do not drain).
- 5 add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
- 6 heat to steaming (do not boil).
- 7 add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
- 8 to reheat: only reheat as much as you can eat. don't reheat the whole pot.
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