Dans Bristol Clam Chowder Recipes

DAN'S BRISTOL CLAM CHOWDER

Steps:

• Boil diced potatos (3/4 inch x 3/4 inch) part way (still need to be firm or will eventually turn to mush) in large pot.
• Melt butter in separate pan and cook, bacon, diced carrots and diced onions until softened.
• Add spices (except chives) to bacon & vegetables and cook for additional 2 minutes. Cut bacon in to small pieces (minced).
• Drain potatos and add lemon juice,clam juice, half and half, white wine and cooked vegetables & bacon w/spices (no chives) to pot.
• We soak our ears of corn, grill them,cut off kernels and add to pot with potatoes - adds some grilled flavor.
• Simmer soup over low heat for 45 minutes.
• Add clams (drained w/exception of 1 cup of clam juice from cans) and flour as needed to thicken (we like our soup thick, but add a little at a time as it will thicken more as it cooks). Soup should have thickness of thin pudding.
• Simmer for an additional 10 to 15 minutes. Serve with warm buttered bread and enjoy!