RECIPES

Northwest Clam Chowder

¼ pound bacon, diced
1 medium yellow onion, diced
1 cup diced celery
3 cups Reser’s diced potatoes
1/3 cup flour
2 ½ cup boiling water
1 pint clams, chopped
4 cups hot milk
4 T. butter
salt and pepper to taste
garnish: chopped parsley

Render bacon, and set aside, pour off most fat, leaving a bit behind. Saute the onions and celery over medium heat until soft. Add potatoes and mix to coat. Sprinkle flour over vegetables and stir to coat. Pour hot water over vegetables, turn heat down to simmer and cook about 20 minutes, until potatoes are tender. Add clams, hot milk and butter. Mix gently, but thoroughly. Heat and return chowder to a slow simmer. Season to taste with salt and pepper. Garnish with parsley.

Serves 8-10.