Clam Chowder Columbiana   

 

Many folks enjoy clam chowder and the argument goes on  as to which is the best,

red or white. Well, I like both, but many are very adamant that theirs is the best

choice. Sorry guys. MINE is the best and I challenge the ‘one-siders’ to match it.

My chowder? It is a combination of the best of both with my own touches added.

A note here; do not use milk for this - it has to be half and half or some other cream.

See in the photo that the color is neither red nor white, but a rich rosé.

 

6 slices bacon                                                                   

1 Tb vegetable oil

1 onion, chopped                                                             

2 carrots, peeled and chopped

2 stalks celery, chopped                                                  

1 large potato, peeled and diced

2 c clam juice                                                                   

1 can diced tomatoes, drained

1 can tomato sauce                                                         

¼ ts ground white pepper

¼ ts seasoning salt                                                           

½ ts dried parsley

¼ ts dried marjoram                                                        

¼ ts garlic powder

¼ ts dried thyme                                                              

¼ ts dry mustard

½ ts Cajun seasoning or to taste                                      

Hot sauce to taste

2 cans minced clams, drained                                         

1 can whole baby clams, drained

1 pint (500ml) half and half                                             

1 Bell pepper, seeded and chopped

 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large saucepan over medium heat, place the vegetable oil, onion, carrots, Bell pepper and celery.

Slowly cook and stir 5 minutes, or until the vegetables are tender.

Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce.

Reduce heat and simmer until the potato is tender, about 20 minutes.

Mix in the clams and half and half, then cook 10 minutes more and serve.