About $12 and about 20 minutes actual work.
Ingredients:
1/2 Lb Bacon (before cooking) 3T Flour Half and Half - 1 Qt
Beer - 1 Can Chopped Claims - Lots (1 or 2 Lb Can)
Black Pepper - 1 t Bay Leaves - 5 or More
I. Precooking. Fry the bacon and save a couple tablespoons of the fat. Chop up the fried bacon to bits and set aside. Chop and saute the potatos and onions in the butter until lightly browned. Add black pepper. Set aside sauted ingredients.
II. Make a Roux. Heat a couple of tablespoons of bacon fat left over from frying the bacon in a large pot. Fry the flour in the fat until it begins to brown.
III
. Simmer. Slowly add the half and half (optionally, cream or whole milk) to the
fried roux while stirring. Add all the remaining ingredients, except the clam meat,
together in the large pot (juice from canned clams, beer, bay leaves, half and half, bacon
bits). Bring to a boil. Simmer covered over lowest heat until the potatoes
become quite soft (e.g., a couple of hours). Add clam meat 15 minutes before the end
of cooking.
Add water and salt to taste. Serve.
I have been buying two-3 Lb cans of Chopped Sea Clams at Costco for only $10. This makes the chowder very meaty and inexpensive. Optionally, the chowder is quite good with much smaller cans of clams added.
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