Clam Chowder Recipe
8 oz Thick Cut Bacon, diced 1 Small Onion, diced
1 ½ lbs of Clams, canned 3 Ribs Celery, diced
¼ Cup Butter 1 ½ lb Potatoes, diced
¼ Cup flour 2 TBS G&M Seafood Rub
2 Cups Heavy Cream
*In a large pan, combine potatoes, clam juice and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.
*Cook Bacon over medium heat until crisp. Remove bacon from pan and drain all but 1 TBS of drippings. Add onion and celery and cook until softened. Add Butter. When melted add flour and cook until slightly browned.
*Stir vegetable mixture into potatoes and add clams. When chowder is thickened add Cream and G&M Seafood Rub. Heat until clams are warmed through.
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