Clam Chowder

This Chinook Lodge favorite has been a work in progress for over 20 years. It has evolved into one of the most favorite recipes of our guests. It is only good if cooked slowly and in sections.

• 1/2 cup butter
• 1/4 Lb Bacon (Chopped)
• 2 cans chopped clams
• 3 large potatoes (skinned, cooked and chopped)
• 1 large yellow onion (chopped)
• 1 gal half and half
• 2 cups white wine 1 cup celery (chopped)
• 1 Tsp Italian seasoning
• 2 1/2 cups powdered potatoes
• 4 beef bouillon cubes

To begin bake potatoes. Meanwhile gather and chop other ingredients. In a large pot, melt butter. Add bacon, onion and celery cook until bacon is brown. Add clams, potatoes, italian seasoning, bouillon cubes and wine. bring to a slow boil for 10 minutes. Set aside to cool for 2 hours allowing the flavors to mix and be absorbed. Add half and half and bring to boil. Just before chowder reaches a boil, add powdered potatoes and whisp in. Set aside for 15 minutes. Whisp quickly for 2 minutes to give a creamy taste and serve.