Apparently I am on a soup kick lately. Sorry for those of who whose husbands like meat and potatoes all the time, I don't seem to be helping you out much. I will see what I can do for ya...but I am more of the "throw it all together" kind a gal!
My mother used to make this EVERY Christmas Eve. My kids beg for it to be made weekly!
1/2 diced onion
5 pieces of diced celery
5 pieces of cut bacon
2 cans chicken broth
4-6 cans of minced clams (with juice)
2 bags of cubed hashbrowns OR chop up own potatoes
1 quart half and half
salt and pepper
Start by sauteing 1/2 chopped onion, 5 chopped celery pieces, 5 cut up pieces of bacon, salt and pepper.
It will look like this to begin with but will thicken up as the potatoes cook.
While that is sauteing, in a large soup pot add potatoes, chicken broth and clams and bring to a boil. Once the sauteed items are finished add them to the pot. Allow all of this to cook on medium for 2 to 3 hours stirring occasionally. With about a half hour left pour in the half and half, turning down the temperature...you don't want it to boil. I usually pepper it again and serve with french bread.
After adding the half and half and letting it cook about 1/2 hour longer you will end up with nummy tasting Clam Chowder!
FYI~ I have switched to using just red potatoes and cutting up 10-15 of them in place of the hashbrowns. It seems to make a bit chunkier soup.
***This could also be used as a potato soup or even corn chowder leaving out the clams and adding corn. ***