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Seafood Chowder: Potato Clam Chowder

Source of Recipe

Betty Ann Morgan


List of Ingredients

2 strips bacon, diced
1 cup chopped onion
2 tablespoons all purpose flour
13 ounces canned minced clams
1 cup water
1/2 teaspoon salt
1/4 to 1/2 tsp dried thyme
1/4 teaspoon dried savory
1/8 teaspoon pepper
4 medium potatoes, peeled and cubed
2 cups milk
2 tablespoons minced fresh parsley


Recipe

In a 3 quart saucepan or Dutch oven, cook bacon until crisp. remove bacon; set aside. Saute onion in drippings until tender. Add flour; stir until smooth. Drain clams, reserving juice; set clams aside. Gradually add water and clam juice to pan; cook and stir over medium heat until smooth and bubbly. Add salt, thyme, savory, pepper and potatoes; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender, stirring often. Add bacon, clams, milk and parsley; heat through. Yield: 6 servings.