Pacific Coast Clam Chowder

recipe and image from here

A few years ago we weren't able to get to the beach for our Thanksgiving clam chowder, so I found this recipe to make at home. We just had it last week and really enjoyed it!

Grandma's Clam Chowder - Pacific Coast Clam Chowder

Normally, I just add the chowder ingredients, without measuring, to my soup pot. I just taste and add them to my liking. For you, I have attempted to write down my family's recipe. Add or delete to your family's taste. ENJOY! Prep time: 20 min. Cook time: 30 min

5 bacon slices, cut into 1/4-inch pieces*

1/4 c. salted or unsalted butter (your choice)

1 medium onion, chopped

1/4 c. all-purpose flour

Salt and pepper to taste

4 c. milk**

Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer)

2 (6 1/2-oz.) cans minced clams, undrained

Crackers or bread

* I like to cut off most of the fat from the bacon.

** I sometimes replace some of the milk with cream.

Add the cut-up potatoes and simmer approximately 10 to 15 minutes or until the potatoes are soft. Add the cooked bacon, clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.

Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice). Serve with crackers or bread. Our family likes to serve this clam chowder with Never-Fail Popovers.

Makes 8 servings.

All of the notes above are from the author. My only note is that I used only 3 cups of milk. We like our chowder thicker.