New England Clam Chowder
Serving Size : 1
Ingredients for prepare New England Clam Chowder
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | Cans | Clams - minced(6 1/2 oz. eac |
| 4 | Slices | Bacon - cut up |
| 4 | Medium | Potatoes - peeled and diced |
| 1/2 | Cup | Onion - chopped |
| 2 1/2 | Cups | Milk |
| 1 | Cup | Light Cream - -OR- |
| 1/2 | Cup | Heavy Cream |
| 3 | Tablespoons | Flour |
| 1/2 | Teaspoon | Worcestershire Sauce |
| 1/2 | Teaspoon | Oregano |
| 1/4 | Teaspoon | Basil |
recipe New England Clam Chowder
Drain clams, reserving liquid. Add enough water to reserved liquid
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to measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp; remove bacon and
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set aside. Add reserved liquid, potatoes, and onion to fat in pan.
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Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in
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clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with
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the flour; stir into chowder. Cook and stir till bubbly. Cook one minute more.
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Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon.
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