New England Clam Chowder
2 or 3 6-1/2 cans chopped clams
2-3 slices bacon, chopped
1/2 c. chopped onion
4-5 medium potatoes, unpeeled and cut in bite-size pieces
1 tsp. salt
2 1/2 c. milk
1 c. light cream or evaporated milk
4 tbs. flour
1/2 tsp. Worcestershire sauce
Drain clams; reserve liquid. Cook bacon until crisp in large saucepan; remove from pot. Gently cook onion in bacon drippings until translucent. Add potatoes. Add reserved clam liquid and enough water to cover potatoes. Cook until potatoes are tender. Stir in clams, and 2 c. milk. To remaining 1/2 c. milk, add flour and stir until smooth. Add to pot; stir until thickened. Add cream or evaporated milk and heat through. Garnish with parsley. Serves 6.
Clam Chowder and Multigrain Crackers
No comments:
Post a Comment