Clam Chowder

Heritage Recipes, p. 38

3-5 slices bacon

1 onion

5-8 medium sized red potatoes

Water

Salt to taste

Pepper to taste

13 oz. can evaporated milk

Thyme to taste

2-3 cans minced clams & the juices

Chop bacon and onion. Cook together in Dutch oven until onions are soft. Bacon will not be crispy. Cut potatoes into half-inch cubes. 

So, uh, hope you like potatoes.

Add potatoes to the cooked bacon and cook together for a few minutes. Add enough water to cover potatoes and salt and pepper to taste. Cook until potatoes are soft. When potatoes are done add evaporated milk and thyme to taste. Add the clams and their juices last or the clams will get tough. 

And tough clams with kick your ass.

Once clams are added, cook on medium until heated through.

Served with some of the sweet cornbread from the Walmart bakery that I've developed a fondness for.

My Rating: 3/5 "This is a bland chowder, which hit me in a funny place because I think of chowder as a rich soup. I experimented with adding things to make it more interesting and had some success with slicing a sausage link in there and melting some cheddar cheese into the mix. I'd love to hear any seasoning suggestions y'all have."