Clam chowder
Clam chowder
Ingredients/Components
- butter or margarine - 1 tsp
- salt - 1/2 tsp
- all-purpose flour - 2 Tbsp
- milk, divided
- minced fresh parsley - 1 item
- onion, chopped - 1/3 c
- pinch of pepper - 1 item
- bacon strips, cut into 1/2-inch pieces - 4 item
- cans clams, chopped - 2 1/2
- raw potatoes, peeled and diced about 2 medium
How to make clam chowder:
In a covered 2-quart microwave-safe dish, cook bacon on High for 4 or 5 minutes or until crisp. Remove with a slotted spoon to drain. Set aside. Drain clam juice into the drippings. Stir in potatoes and onion; cover and cook on High for 8 to 10 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk and add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on Medium for 6 minutes, stirring once or twice. Let stand for 3 to 5 minutes. Stir in clams and butter. Garnish with bacon and parsley.Recipe categories: Soups & stews, Chowders, Clams.
Rating:
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