Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

New England Clam Chowder




Source of Recipe


By Marge


List of Ingredients




1 pint shucked clams
2 slices turkey bacon
2-1/2 cups finely chopped, peeled potatoes
1 cup chopped onion
1 cup chopped celery
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 cups fat free evaporated milk
1 cup fat free half-and-half
2 tablespoons all-purpose flour


Recipe



1. Strain clams, reserving juice; set clams aside. If necessary, add water to clam juice to equal 1 cup. Set aside.
2. In a saucepan cook turkey bacon until crisp. Crumble bacon and return to pan.
3. In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, celery, bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
4. Combine evaporated milk, half-and-half, and flour until smooth. Add to potato mixture. Cook and stir until bubbly. Stir in clams. Return to boiling; reduce heat. Cook 1 minute more.