Northwest Fishing Reports

I found this on line, have been using it for over a year and everyone loves it.

2-3 can(s) chopped clams with juice (i use 1 limit of razor clams (15) that have been frozen and thawed
1/4 c butter
5 c whole milk
1/2 pt heavy cream (optional)
2 tsp fresh thyme leaves
2 Tbsp fresh italian flat-leaf parsley, finely chopped
2 dash(es) tabasco sauce
1 pinch crushed red pepper flakes
1-8 oz brick of reduced fat cream cheese

1/2 lb applewood smoked bacon, sliced
6 small red potatoes, chopped
3 shallots, chopped
5 celery stalks with leaves, chopped
4 clove garlic, minced

1 Tbsp fresh chives, minced
1/4 c instant potato flakes
1 pinch pink himalayan sea salt
1 pinch coarsely ground black pepper


Directions
In large saucepan, add clams with juice, milk, cream cheese, butter, heavy cream (if using), thyme, parsley, Tabasco and red pepper flakes. Heat gently over low heat.

In a skillet, render the bacon until it's not quite crisp. Add in potatoes, celery, shallot and garlic...fry until potatoes are just about tender. Add to milk-clam mixture.

Heat SLOWLY over LOW heat until potatoes are tender. Add in instant potato flakes, a tablespoon at a time, until the chowder is the thickness you would like it to be. Add salt and pepper to taste. Garnish with chopped chives.

We don't like bacon in our chowder, we use spam. It's delicious, don't judge

My mother in law might like that.