Clam Chowder by Georgeby George Mullen
George's own clam chowder.
8 slices bacon
2 cups potatoes, peeled/cubed
1 cup chopped onion (1 medium size onion)
26 oz. minced (or chopped) clams
1 tsp salt
3+ tbsp margarine
1 pint half-and-half (milk/cream)
1 cup water
1-1/2 cups reserved clam juice
Cornstarch (as paste to thicken)
Drain the clams, reserving the juice.
Chop the bacon coarsely.
Saute it in large kettle until almost crisp.
Add onion and cook 5 minutes or until onion is clear.
Add cubed potatoes, salt, pepper, 1 cup water and 1/2 cup clam juice.
Cook uncovered 15 minutes or until potatoes are fork-tender.
Add clams, 1 cup clam juice, the half-and-half and the margarine.
Mix well and heat chowder about 3-5 minutes.
Meanwhile, in a small dish dissolve approx. 5 tsp cornstarch in a little water to make a smooth paste.
Add small amounts (3-5 tsp at a time) to chowder to thicken as desired (I thicken until margarine just disappears from surface of the chowder).
Makes approximately 1-1/2 quarts.