This recipe is a family favorite. As always, the amounts here make a pot of soup big enough to feed a family of 7. Or a hungry family of 5. Possibly a starving family of 3...well, you get the picture. This soup really improves with age, so if you can make it the day before, refrigerate it overnight, and then reheat, it will be even better.
Clam Chowder
1 large onion, chopped
3 Tablespoons olive oil (or bacon grease, if you have it)
1/4 c cooked, crumbled bacon *
~1lb. frozen hash browns (or equal amount potatoes, 1/4" dice)
1/2 cup flour
3 cans clams, drained (reserve juice)
1 c. cream or half and half
3 cups milk
2-3 teaspoons salt
Saute bacon and onions in oil until translucent, about 8 minutes. Add potatoes and stir to coat. Cook about 2 minutes. Sprinkle flour over all and stir to incorporate. To reserved clam juice, add water to make 2 cups. Stir clam juice, cream, and milk into potatoes, stirring well. Add salt. Bring almost to a boil, stirring, until thickened. Reduce heat and cook until potatoes are done, about 15 minutes. Stir in clams, heat through, and remove from heat. Let sit about an hour, reheat, and serve. Alternately, you can refrigerate overnight and reheat and serve the next day.
(*If I have time, I will cut up and fry the bacon before cooking the soup, leaving the appropriate amount of grease and bacon in the pan to saute the onions.)
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