Clam Chowder Recipe
*2 to 3 slices bacon
*1/4 cup chopped onion
*1 bottle (8 ounces) clam juice
*2 cans (6 1/2 ounces each) minced clams
*2 cups diced potatoes
*1 quart water
*2 tablespoons butter
*1 can (13 ounces) evaporated milk
*1 can (approximately 8 ounces) cream-style corn
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender. Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.
Clam chowder recipe makes 6 servings.
The recipe for clams casino originated in the early 1900s at the Casino at Narragansett Pier in Rhode Island. Besides clams casino, you might also find recipes for oysters casino with similar ingredients.
24 small clams in shell
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon lemon juice
4 slices bacon, cooked until crisp and crumbled
Open clams; remove clams from shell. Wash shells; place each clam in deep half of shell. Discard remaining clam shell halves. Sprinkle clams with a little salt. Blend butter, chopped green onion, chopped bell pepper, chopped celery, lemon juice, and crumbled bacon.
Top each clam with a scant tablespoon of the butter and vegetable mixture. Arrange the clams casino shells on a bed or rock salt in a shallow baking pan. Bake at 425° for 10 to 12 minutes. Clams casino recipe serves 8 as appetizer.
· 1 decade ago