Here Fishy Fishy Clam Chowdah

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, or 4 cups.

Ingredients

3 slices bacon, minced
1 T. 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 T all-purpose flour
1 can clams (6-1/2 oz.)
1 bottle clam juice (about 1 Cup)
1-1/2 cups half and half
2 medium potatoes, boiled, peeled and diced

Directions

Drain the clams; reserve the juice.
In a heavy-bottomed 2 quart saucepan, sauté the bacon, butter, onion, and sugar very slowly over low heat. Try not to let it brown. Remove the cooked bacon and set aside.

Stir in the salt and seasoning. Slowly stir the flour and both clam juices in the sauté mixture. Bring to a boil and lower the heat. Add the half and half and simmer about 10 minutes. Add the cooked potatoes and drained clams and heat to serving temperature.
Make sure it doesn’t boil once clams are added since the clams could get tough. Ladle into bowls and top with crumbled bacon. Serve with oyster crackers or saltines.

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