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NEW ENGLAND CLAM CHOWDER




Source of Recipe


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List of Ingredients




2 (6 to 8 oz.) cans minced clams
6 slices bacon, cut up
1 large onion, chopped
1/4 c. flour
2 c. potatoes, diced
3 Tbsp. butter
4 c. milk


Recipe



Drain clams, reserving liquid. Add enough water to
liquid to make 3 cups.
In large saucepan, saute bacon and onion together until onion is
tender,
but bacon is not crisp. Stir in flour until well blended. Add reserved
clam liquid and potatoes; simmer until the potatoes are done, but still
firm. Add butter and milk; heat just to boiling. Do not boil or milk
will curdle.
Season with salt and pepper to taste. Makes 6 servings.
Note: To make Manhattan Clam Chowder, follow New England Clam Chowder
recipe, omitting milk and adding with the potatoes, 3 cups cooked
tomatoes or tomato juice. Season with 1/4 teaspoon thyme leaves.