Creamy Clam Chowder (recipes) and Oakland car rental (tourism)

Creamy Clam Chowder (recipes)

Creamy Clam Chowder

Yield: Makes 6 servings

Ingredients:

2-1/2cups water, divided

20fresh hard-shell clams,* scrubbed and soaked

2strips thick-sliced bacon

1medium onion, chopped

1stalk celery, diced

4tablespoons all-purpose flour

1clove garlic, minced

3medium red potatoes, peeled and diced

2bay leaves

1teaspoon salt

1/8teaspoon black pepper

2cups half-and-half

1cup milk

Oyster crackers and lemon slices for garnish

Preparation:

1.Place 1 cup water in large stockpot. Bring to a boil over high heat. Add clams. Cover stockpot; reduce heat to medium. Steam 5 to 7 minutes or until clams start to open. Remove clams from stockpot as they open. Discard any clams that remain unopened.2.Remove clams from shells. Chop clams; set aside. (For shucked clams, drain and chop clams; set aside.)3.Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon to paper towels, leaving drippings in pan. Crumble bacon when cool enough to handle.4.Add onion, celery, flour and garlic to bacon drippings and cook over medium heat, stirring occasionally, about 2 minutes or until Vegetables are crisp-tender. Remove from heat.5.Add potatoes to onion mixture. Stir in remaining 1-1/2 cups water, bay leaves, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until potatoes are tender, about 10 minutes.6.Stir in half-and-half, milk and chopped clams; heat through over medium heat, stirring occasionally. Discard bay leaves. Stir in bacon. Serve with oyster crackers, if desired.

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