So I'm going to throw this recipe out here for the cooks in the crowd. Not because it's particularly easy to make on the trail - although I suppose you could - but because it's an excellent clam chowder that I've been making for many years and it's a personal favorite. It's an easy recipe that even the most novice of cooks could accomplish. This will make maybe four large servings. I've never served it to anyone who didn't think it was the best clam chowder they've ever tasted! It's the perfect time of year for a hearty soup, so give it a go, you won't be disappointed.
Let's start with preparing the ingredients:
1/2 lb lean bacon, cut into pieces
3 green onions, chopped (including the tops)
4 potatoes, cubed
1 carrot, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1-1/2 cups water
1/2 tsp salt
1 tsp freshly ground black pepper
2 tsp Worcestershire sauce
6 drops Tabasco sauce
2 5oz cans whole baby clams in water (save the juice from one can)
1/2 cup white wine
1 pint half/half
Saute the bacon in a 6 qt soup pot. Pour off most of the fat, but leave some for taste. Add onions, potatoes, celery, carrot, and garlic. Add water, salt, pepper, Worcestershire and Tabasco. Simmer until potatoes are done, mash slightly to give the soup a bit more texture. Add wine and clams ( plus the juice from one can) to the vegetables and reheat for a few more minutes. Pour in the cream and slowly heat, BUT DO NOT BOIL! Serve with a hearty bread and your favorite white wine.
Let's start with preparing the ingredients:
1/2 lb lean bacon, cut into pieces
3 green onions, chopped (including the tops)
4 potatoes, cubed
1 carrot, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1-1/2 cups water
1/2 tsp salt
1 tsp freshly ground black pepper
2 tsp Worcestershire sauce
6 drops Tabasco sauce
2 5oz cans whole baby clams in water (save the juice from one can)
1/2 cup white wine
1 pint half/half
Saute the bacon in a 6 qt soup pot. Pour off most of the fat, but leave some for taste. Add onions, potatoes, celery, carrot, and garlic. Add water, salt, pepper, Worcestershire and Tabasco. Simmer until potatoes are done, mash slightly to give the soup a bit more texture. Add wine and clams ( plus the juice from one can) to the vegetables and reheat for a few more minutes. Pour in the cream and slowly heat, BUT DO NOT BOIL! Serve with a hearty bread and your favorite white wine.
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