New England Clam and Bacon Chowder: Emergency Preparedness Style
November 23, 2012
If you find yourself without electricity to keep your cold food cold, don’t be stuck eating peanut butter and jelly sandwiches and canned spaghetti. Whip up this New England Clam and Bacon Chowder recipe with shelf stable foods that require no refrigeration at all. It’s so delicious your family will never know the difference.
- 1 cup instant mashed potato flakes
- 1/3 cup bacon bits
- 3 tsp chicken bouillon powder
- 1 tsp dill weed
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup dry instant milk powder
- 2 Tbsp flour
- 1 Tbsp olive oil
- 6.5 oz can of minced clams
- Mix the potatoes, flour, bacon bits, bouillon, dill, garlic, and pepper in a large pot.
- Add one cup of cold water and stir until dissolved.
- Add 3 cups of water and oil to the pot.
- Bring it to almost a boil slowly and stir until it thickens.
- Turn to low heat and add the clams. Heat through but do not boil.
- Sprinkle the top of the soup with dill weed and more bacon bits and serve.
New England clam chowder is a milk- or cream-based chowder, commonly made with potatoes, onion, and clams. Including tomatoes is shunned> In fact, in 1939 a bill was introduced in the Maine legislature to make tomatoes in clam chowder illegal! So if you’re looking to serve a clam chowder with tomatoes – opt for a Manhattan or New Jersey version.