Shaffer style clam chowder
three 10 oz cans chopped clams
1lb bacon
three cups peeled and chopped potatoes
1 1/2 cups chopped onions
2 chicken bouillon cubes
3 teaspoons Worcestershire sauce
1/2 teaspoon thyme (some times I use parsley instead)
2 cups half and half
1 cup milk
3 tablespoons all purpose flour
salt and pepper to taste
Directions:
open canned clams reserving all juice
set aside
cut up bacon, removing a lot of the extra fat
in large sauce pan cook bacon until crisp. Keeping the bacon and the grease in the pan
add potatoes, clam juice, thyme, Worcestershire sauce, onions, pepper,bouillon cubes.
Bring to a boil, reduce heat. Cover and simmer for about ten minutes or until potatoes are tender.
Combind milk, cream and flour till smooth. Add to potatoe mixture. Cook and stir until slightly thickened. Stir in Clams. Return to boiling reduce heat. Cook for a few minutes more. Add salt and pepper to taste.
If soup is too thick add more milk or cream
if soup is too thin add more flour mixing with milk or cream first!
We add a tablespoon of butter to each bowl when serving ( not at all good for you
but it tastes great!!!
Add some nice frech bread and a green salad and you've got a wonderful dinner! Use small bowls so you can have seconds! As with most soups this is better the next day!
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