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Cape Cod Clam Chowder *

Source of Recipe


Stella @ RC



List of Ingredients



• 1 pint shucked clams, chopped (or two 6½-ounce cans minced clams)
  
• 4 ounces salt pork, diced (or 2 slices bacon, cut up)
  
• 4 medium potatoes, peeled and diced
  
• ½ cup chopped onion
  
• 2½ cups milk
  
• 1 cup light cream
  
• 3 Tbsp all-purpose flour
  
• ½ tsp Worcestershire sauce
  






Instructions



1. Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside.
   
   
2. In a large saucepan, fry salt pork or bacon until crisp; remove bits of pork or bacon and set aside. Add reserved liquid, potatoes, and onion to fat in saucepan. Cook, covered, about 15 minutes or until potatoes are tender.
   
   
3. Stir in clams, 2 cups of the milk and the light cream. Stir remaining ½ cup milk into flour; stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add Worcestershire sauce, ¾ teaspoon salt and dash pepper. Sprinkle pork or bacon atop.
   
   Serves 6