I’m the type of person who wants what I want when I want it. This quality applies to all aspects of my life, including food. If there’s something I don’t have, I change that. So, about a week ago when I was craving clam chowder but didn’t have anything ready-made, I looked through my cabinets and fridge and found what I needed to make it myself. Luckily for me, it turned out wonderfully and I look forward to repeating it when that chowder craving comes again. Here’s the recipe that now is my favorite of all time.
Clam Chowder for 2
4 slices bacon
1/2 onion, chopped
6 small red potatoes, peeled and cubed
1 tbsp all-purpose flour
2 cans minced clams in clam juice
1 cup half-and-half(or 3/4 cup milk mixed with 1/4 cup butter)
1 chicken bouillon cube melted in 1 cup water
Salt and pepper to taste
2 tbsp chopped parsley(fresh if possible)
In a large saucepan over medium-high heat, fry the bacon until crisp. Drain on paper towels. Saute onions and potatoes 5 minutes. Sprinkle with flour and stir to coat. Pour in cans of clams and bouillon, bring mixture to a boil then simmer for 15 minutes or until potatoes are tender. Add in half-and-half and season with salt and pepper. Garnish with parsley and bacon. Serve.