Clam chowder
Ingredients
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1/2 lb thick cut bacon
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6 small cans chopped clams
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4 bottles clam juice
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6–8 red potatoes, diced
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2 cups heavy cream or half and half
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3 tbsp cornstarch
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1 stalk fresh rosemary, chopped finely
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1 medium onion, diced
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salt, pepper, garlic to taste
Instructions
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In a large saucepan, boil potatoes until soft.
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Cut bacon into 1/2 inch pieces, place in large stockpot, and fry until crispy. Remove bacon from pot and dry on a paper towel. Drain grease from pot, leaving enough to layer the bottom.
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Cook onion in stockpot until soft. Add clams, clam juice, and spice into stock pot. Cook on medium-high heat until warm.
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Pour heavy cream into lidded cup and add cornstarch. Shake well, then add to stockpot. Stir until liquid begins to thicken.
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Add potatoes to stockpot and simmer about 10–20 minutes. Add bacon to chowder or use as a garnish when serving.
Sources
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Dad, wherever he got it