50+ Friends Club Cookbook
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Alaskan Clam Chowder

From the Kitchen of: Tyshee
This is the way clam chowder is made in the Kenai and Ninitchik areas of Alaska by the people who are descendants of the Indians and the original Russian settlers. The original recipe is more of a soup .. do not dilute too much, but look at your ingredients in the pot and decide.

12		razor clams, coarsely chopped
OR
1	lge can	canned clams
		Nectar from the clams, or a can of nectar
5		medium potatoes, diced
1	tsp	granulated onion powder or to taste
1/2	cup	long grain rice
1		large onion, diced
6	strips	bacon
1	can	milk
1/4	cup	butter or margarine (optional)
8	cups	water
		Salt to taste
		Pepper to taste

Dice bacon; cook until brown and crisp; reserve the drippings

• Cook rice in the water about 5 minutes; then add all ingredients except clams, bacon and milk. Cook an additional 15 minutes
• Turn off head and add the bacon, clams and 1/4 cup bacon drippings (butter or margarine may be substituted)
• The milk may be added to the chowder now or place a container on the table and let each person add their own. It is preferable to add the milk at the table as it tends to curdle when reheated and, of course, chowder is best the second day.