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New England Clam Chowder

Source of Recipe


Young Chefs Academy



List of Ingredients



• 2 (6½-ounce) cans minced clams
  
• 2½ cups peeled and chopped potatoes (about 3 medium)
  
• 1 cup chopped onion
  
• 1 tsp instant chicken bouillon granules
  
• 1 tsp Worcestershire sauce
  
• ½ tsp fresh thyme, finely chopped
  
• 1/8 tsp black pepper
  
• 2½ cups whole milk
  
• 2 Tbsp all-purpose flour
  
• 2 slices pre-cooked bacon, crumbled
  






Instructions



1. Drain clams and reserve juice. If necessary, add enough water to reserved clam juice to equal 1 cup. Set aside.
   
   
2. Stir reserved 1 cup clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
   
   
3. Stir together milk and flour in a bowl. Add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more, or until heated through. Spoon into serving bowls and garnish with crumbled bacon.
   
   Makes 4 servings.