Here Fishy Fishy Clam Chowdah
This recipe uses:
• Richard’s Famous Original Garlic Salt
• Richard’s Famous Here Fishy Fishy Seafood Seasoning
New England clam chowder, made simply and quickly with our handcrafted garlic salt and no-MSG seasoning.
Makes 2 big bowls (about 4 cups).
Ingredients
· 3 slices bacon, minced
· 1 Tbsp. butter
· 1 tsp. brown sugar
· 1 cup onion, minced
· 1 tsp. Richard’s Famous Here Fishy Fishy Seafood Seasoning
· ½ tsp. Richard’s Famous Original Garlic Salt
· 2 Tbsp. all-purpose flour
· 1 can clams (6½ oz.)
· 1 bottle clam juice (about 1 cup)
· 1½ cups half-and-half
· 2 medium potatoes, boiled, peeled, and diced
Directions
1. Drain the clams and reserve the juice.
2. In a heavy-bottomed 2-quart saucepan, slowly sauté the bacon, butter, onion, and brown sugar over low heat. Try not to let the mixture brown. Remove the cooked bacon and set aside.
3. Stir in Richard’s Famous Original Garlic Salt and Here Fishy Fishy Seafood Seasoning. Gradually whisk in the flour, then slowly add the reserved clam juice and bottled clam juice. Bring to a gentle boil, then reduce the heat.
4. Stir in the half-and-half and simmer for about 10 minutes.
5. Add the cooked potatoes and drained clams. Heat gently until serving temperature is reached. Do not allow the chowder to boil after adding the clams, as they may become tough.
6. Ladle into bowls and top with the reserved crumbled bacon. Serve with oyster crackers or saltines.
Fred's Tip
For the best flavor and texture, keep the chowder at a gentle simmer and avoid boiling after adding the clams.
Pairs Well With
Delicious alongside crispy fish sandwiches, lobster rolls, fish 'n' chips, or a simple green salad.