New England Clam Chowder

[ray-uk]

what better way to make a first post than with a recipe. this was given to me by a floridian friend, its good, very good.


1 pint shucked clams or two 6 ½ oz cans chopped clams
2 slices bacon, halved
2 ½ cups finely chopped, peeled potatoes
(about 3 medium)
1 cup chopped onion (1 large)
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1 tablespoon dried thyme, crushed
1/8 teaspoon pepper
2 cups milk
1 cup half and half or light cream
2 tablespoons all-purpose flour

1. chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (or drain canned clams, reserving juice.) If necessary, add water to reserved clam juices to equal 1 cup. Set juice mixture aside.

2. In a large saucepan cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels. Crumble bacon and set aside.

3. Stir reserved clam juice mixture, potatoes onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender.

4. Stir together milk, half and half or light cream and flour; add to potato mixture. Cook and stir till slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with some crumbled bacon. Makes about 7 cups (4 main-dish servings).


ray.

[Fish4FunInFl]

Thanks Ray