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New england clam chowder

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Ingredients/Components

milk
all-purpose flour - 3 Tbsp
light cream - 1 c
Worcestershire sauce - 1/2 tsp
chopped onion - 1/2 c
medium potatoes, peeled and diced - 4 item
shucked clams, chopped, or 2 6 1/2 oz - 1 pt
salt pork, diced, or 2 slices bacon, cut up - 4 oz

How to make new england clam chowder:

Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside.

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.

Stir in clams, 2 cups of the milk and the light cream. Stir remaining 1/2 cup milk into flour; stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add Worcestershire sauce, 3/4 teaspoon salt and dash of pepper. Sprinkle pork or bacon atop. Serves 6.

Recipe categories: Soups & stews, Chowders, Clams.

Rating:

3.8

Average rating: 3.8, total votes: 9

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