MRS. BRENNAN'S CLAM CHOWDER BY WATER BRENNAN ENJOY DAN:

MRS. BRENNAN’S CLAM CHOWDER by WALTER BRENNAN by CHEF DAN:

(Buckaroo soup, so to speak) Cowboy Cookbook by Ken Beck & Jim Clark

Makes 4to 6 servings

INGREDIENTS:

1/2-pound bacon or salt pork, diced

2 medium onions, diced

2-1/2-diced raw potatoes

1/2-teaspoon salt

1/4-teaspoon pepper

2 cups boiling water

6 or more clams, chopped fine (reserve liquid), or 1 10 ounce can minced clams (drained and liquid reserved).

1 quart milk

2 tablespoons butter

Cornstarch

DIRECTIONS:

1.   Cook the bacon or pork until crisp.

2.   Add onions and sauté for about 5 minutes.

3.   Drain off excess drippings.

4.   Add potatoes, seasonings, and water.

5.   Cover pan and simmer for about 10 minutes, or until potatoes are tender.

6.   Add clam liquid, milk, and butter.

7.   Heat and thicken with cornstarch mixed with a little of the hot liquid, if desired.

8.   Add clams (do not boil) and heat thoroughly.

9.   May use a little less milk, if desired.

10.                Season to taste.

ENJOY DAN:                                                 SING SONGS & PLANT SEEDS!!