Our Tainted Week Special Features continue with a great recipe provided by author Brooke Morgan. Thanks, Brooke!

CLAM CHOWDER

In my novel Tainted, Henry, his grandaughter Holly and great-grandaughter Katy, make clam chowder – with clams Henry and Katy have dug on the beach. Clam chowder is one of my favorites, but I realize it’s easier to get the clams from the store than the beach so I have made this recipe accordingly:

Ingredients:

2 tablespoons bacon grease
1 pound diced russet potatoes
½ cup chopped onion
2 ten-ounce cans of clams (preferably canned in water, salt water or brine)
8 ounces clam juice (you can use the liquid from the clam cans but it’s better to buy bottled clam juice)
1 tablespoon flour
1 cup milk
1 cup heavy cream
parsely and bacon pieces to garnish

1) Heat the bacon grease and saute the onions in it until they are translucent
2) Add diced potatoes and saute until they are covered with fat
3) Throw in tablespoon of flour and saute until the potatoes and onion are coated
4) Pour in clam juice and bring to a boil while stirring

5) Reduce heat and simmer with lid on for 20 minutes or until potatoes are tender

6) Stir

7) Mix together milk and heavy cream

Add drained clams, milk and cream mixture to pot

9) Stir and heat but do not boil.

10) Add salt and pepper to taste – one pinch at a time

11) Garnish with parsely and bacon bits