Clam Chowder
½ lb. bacon, diced
2 (6½ oz.) cans minced clams, juice reserved
2 (8 oz.) cans oysters, chopped, juice reserved
2 med. onions, chopped
3 cups diced red potatoes
2 cups sliced baby carrots
½ cup (1 stick) butter
1 lb. veleeta cheese, regular or pepper jack
½ tsp. garlic powder
½ cup to 1 cup milk
Pepper and salt to taste.
- In a soup pot, cook the bacon over med. heat until crispy. Pour off the grease.
- Add the juice only from the clams and oysters (reserve the clams and oysters until later.
- Add the onions, potatoes, carrots and butter to the pot.
- Cover and cook until the vegetables are tender, about 15 min.
- Add the cheese and garlic powder and stir until soup comes to a simmer.
- Add the reserved clams and oysters, then enough milk to bring the mixture to the consistency of a thick soup.
- Season to taste with pepper and additional garlic powder; use salt sparingly.
