Directions Place bacon in a 2 qt casserole dish. Cover and microwave 4 to 5 minutes, or until crisp. Remove bacon, crumble and set aside. Drain clams and add liquid to bacon drippings. Stir in potatoes and onion. Cover and microwave on high 9 to 12 minutes or until potatoes soften. Stir flour into

Saute' onion, celery and pepper. Put in a large soup pot. Add milk, clams and juice, soup, potatoes and seasonings. Simmer until potatoes are soft. Just before serving add crumbled bacon, if desired.

Steam clams and pry open. Drain off and measure liquid; there should be 1 cup. ... Rate this recipe ...

Instructions Steam clams and pry open. Drain off and measure liquid; there should be 1 cup. Put the carrots, potatoes, and celery into the broth, cover, and boil gently until tender. Then cut clams finely with sharp kitchen scissors, saute the clams and onions in the chicken fat (or butter) for 5

Instructions I visited with the creator of this wonderful chowder and though he did not give me the recipe, he did share some hints. He uses only cream and butter, no wimpy milk for him. He starts with a roux with chopped celery and onion and adds thyme, bay leaf and white pepper for seasoning. If

Note from Cheri: This recipe was a first place winner in the Best Restaurant category in the annual Santa Cruz, California Clam Chowder Cook-off. The recipe is by Fred Calixtro for Hobee's Restaurant. Since it yields 4 1/2 gallons, why not invite your family, friends and neighbors and enjoy a