Maine Clam Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 cups bottled clam juice
• 2/3 cup flour
• 1 cup onion (finely chopped)
• 6 ounces salt lamb fat, diced (or 8 slices of bacon diced)
• 2 tablespoons butter
• 8 ounces cooked clams (chopped)
• 4 medium potatoes (cooked and cut in bite-sized chunks)
• 1/2 cup milk
• 1/2 cup cream
• 1 teaspoon salt
• pepper

Recipe

• 1 fry the diced salt lamb--"lambies" (or bacon) in a pan till done; drain and set aside.
• 2 heat the clam juice in a large saucepan on medium heat.
• 3 in separate pan put the butter and onions and sauté till translucent.
• 4 add the flour and whisk continuously for 5 minutes.
• 5 add to the clam juice slowly whisking all the while so there will be no lumps.
• 6 add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
• 7 decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
• 8 when you serve, put the "lambies" (fried salt lamb) or bacon on the table to put in the individual bowls.
• 9 make this a day ahead for flavor.
• 10 note: if fresh clams are not available, substitute a 6 ounce can of clams including the juice.