Grandma Rottinghauss Clam Chowder Recipes

GRANDMA'S CLAM CHOWDER

Steps:

• Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
• Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
• Add potatoes to vegetables and mix well.
• Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
• Add salt, pepper and hot sauce.
• Add stock to cover vegetables (no more than 1" over).
• Stir, add bay leaves and bring to a boil.
• When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
• Add clams and increase heat until just boiling then remove from heat.
• Stir in cream.
• Ladle to bowls and garnish with parsley.

GRANDMA ROTTINGHAUS'S CLAM CHOWDER

Steps:

• 1. cook bacon - drain 2. saute onions 3. add potatoes to pan and cook until slightly brown. 4. add a touch of water until potatoes are completely cooked 5. Add milk (depending upon consistency desired) and clams (if fresh cook first) 6. Add cornstarch OR flour if thicker consistency is perferred (mix with water FIRST then pour slowly into soup).