Merle's Clam Chowder Recipe

Merle Smith worked as a cook in the Road’s End and Copper Mine. His version of clam chowder became very popular. The recipe can also be “spiced” up with a dash of Cajun seasoning, for Merle’s unique Cajun Clam Chowder.

3 strips of bacon (diced)
1/2 large white onion (diced)
1 large can of clams (preferably ocean clams, a number 5 can)
1 large can of clam juice (a number 5 can)
1/2 stalk of celery (diced)
3 white potatoes (pealed and diced)
1 ounce black coarse pepper
1 ounce seasoning salt
1 ounce granulated garlic
1 tablespoon chicken base
1/2 ounce Worcestershire sauce
1 quart of heavy cream
1 1/2 ounces parmesan cheese

Sauté onion with bacon (no need to add butter, as you will have the bacon fat), then combine all ingredients (except heavy cream and parmesan cheese) in a large soup pot. Cook at a low boil until all vegetables are cooked. Add the cream and parmesan cheese, stir until hot. Add water if needed and thicken with a little corn starch.