Julie's Clam Crab Chowder (White)
This came from my friend Julie who was originally from Missouri however, lived in many places as she was married to a military husband. Julie doubled the recipe and I single it. The soup has a thin broth. Enjoy.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1/2 cup butter
- 1 cup milk
- 2 cups water
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 teaspoon salt (to taste)
- 1 sweet onion (diced)
- 1/2 lb bacon
- 1/4 teaspoon black pepper (to taste)
- 6 ounces clam juice
- 8 medium potatoes (peeled diced)
- 24 ounces canned clams minced, reserve juice
- 8 ounces canned crabmeat
- Carbohydrate 8.92554434504646 g
- Cholesterol 123.41690348868 mg
- Fat 44.2362716602221 g
- Fiber 0 g
- Protein 9.41487570632184 g
- Saturated Fat 24.5805737194996 g
- Serving Size 1 1 serving(s) (395g)
- Sodium 570.724915080095 mg
- Sugar 8.92554434504646 g
- Trans Fat 3.14116737558557 g
- Calories 465 calories
In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside). Saute onion in bacon fat until tender. Add water, clam juice, potatoes and cook until potatoes are tender. (Do not drain). Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch. Heat to steaming (do not boil). Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently. To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
