Clam Chowder by the Gallon
Great Clam Chowder in bulk
Equipment
- 1 large stock pot
- 1 skillet
Ingredients
- 1 lb bacon
- 2 large onions
- 1/2 C butter
- 1 C flour
- 2 lb potatoes
- 1 t thyme
- some garlic use as much as your heart tells you to
- 2 leaves bay leaf
- 4 C heavy cream
- 4 C milk
- 4 C stock vegetable, preferably
- 4 cans clams
Instructions
- Dice bacon and cook in skillet until crisp-ish. Drain on paper towel, but keep bacon grease for later. Add some bacon grease to stock pot.
- Melt the butter in the stock pot.
- Dice the Onions and sauté them in the butter with the garlic until translucent. Add thyme.
- Add flour to butter and onion mix and cook until brown, constantly stirring.
- Add stock, milk, clam juice, and bay leaves. Stir until thickened.
- Peel (if you want to) and dice potatoes. Add to stock pot and bring to a boil.
- Reduce heat and simmer until the potatoes are cooked.
- Add bacon, clams, and cream, stirring until soup is heated. Add salt/pepper to taste.
- Serve with oyster crackers, parsley, and a liberal dash of Tabasco.