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My Clam Chowder by Kathleen Hill serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

New England Style Clam Chowder

Ingredients:

4 6.5 oz can

minced clams

4 slices

bacon

potatoes

onions

2 tsp

worcestershire sauce

1/2 tsp

thyme

1/4 tsp

pepper

4 cups

milk

2 cups

half and half

4 tbsp

flour

Directions:

Drain juice from clams and save for later. If needed add enough water to the juice to equal 2 cups liquid.

In a large pot, cook the bacon until crispy and remove bacon. Crumble bacon and set aside.

Stir in the clam juice, potatoes, onion, worcestershire, thyme and pepper. Bring to a boil then reduce heat and simmer, covered, until potatoes are tender. About 15-20 minutes.

In a bowl, stir together the milk, half and half and flour. Add it to the potato mixure. Cook and stir until slightly thickened then add the clams and bacon. Continue to cook until clams are heated completely and enjoy!

Categories:

Fish & Seafood
Pasta/Rice/Potatoes
Soups