About $14 and about 20 minutes actual work.
5 Medium Potatoes 1/2
Onion 2 T Butter
5 Medium Potatoes 1/2 Onion 2 T Butter
1/2 Lb Bacon (before cooking) 4 T 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 sauté the potatoes and onions in the butter until lightly browned. Add black pepper. Set aside sautéed 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.
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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., 1-2 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 $15. 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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