Barbara Bush's All-American Clam Chowder
3 slices bacon
1 (7.5 oz) can minced clams (save liquid)
1 and 1/2 cups milk
dash of pepper
1/2 cup minced onions
1 cup cubed potatoes
1 can cream of celery soup
Cook bacon in frying pan until crisp. Remove and break into 1 inch pieces. Brown onion in bacon fat. Add clam liquid and potatoes. Cover and cook over low heat until potatoes are done, about 15 minutes. Blend in bacon pieces, minced clams and other ingredients. Heat, but do not boil. Bacon may be used for garnish.
This is one of husband's favorites. This will be our supper along with French bread, cheese, and apple slices. The kids will finish the home-made chicken noodle soup I made last week. We save the clam chowder all for us.
The recipe comes from my "More Hoosier Kitchen Favorites" recipe book, published in 1993, which I received as a wedding gift from my cousin. Thanks again, Ed and Tammy! I think of you each time I make this soup, and other favorite recipes from this cookbook!
1 comment:
Glad to see you back. :)
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