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New england clam chowder

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Ingredients/Components

salt - 3/4 tsp
margarine - 2 tbsp
slices bacon - 3 item
cup flour - 1/4 item
cup chopped onion - 1/4 item
cups milk - 3 item
cup chopped celery - 1/2 item
tsp pepper - 1/8 item
cup diced peeled potatoes - 1 item
thyme leaves crushed - 1/8 tsp
cans minced clams drained reserve liquid - 2 6

How to make new england clam chowder:

Cook bacon until crisp. Drain reserve drippings in saucepan. Crumble bacon, set aside. Add potatoes, celery, onion, salt, thyme, pepper, clam liquid. Bring to boil. Reduce heat. Cover and simmer 10 minutes or until vegetables are tender. In quart jar with lid, add flour to milk. Shake well. Stir into vegetables mixture. Cook over medium heat 15 minutes or until thickened. Stir in clams gently, stirring frequently. Do Not Boil. Garnish each serving with bacon. 4 servings.

Note: Clam juice can be substituted for bacon drippings to cook vegetables. Add 2 tbsp margarine when adding milk.

Recipe categories: Soups & stews, Chowders, Clams.

Rating:

4.3

Average rating: 4.3, total votes: 3

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