1 pint shucked clams or two 6.5 oz cans minced clams
2 slices bacon, halved
2 1/2 cups chopped, peeled potatoes (3 medium)
1 cup chopped onion (1 large)
1 tsp instant chicken bouillon granules
1 tsp Worcestershire sauce
1/4 tsp dried thyme, crushed
1/8 tsp black pepper
2 cups milk
1 cup half-and-half or light cream
2 tbl all-purpose flour
Instructions
Chop fresh clams (if using), reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving the juice.) If necessary, add enough water to the reserved clam juice to equal 1 cup. Set clam juice aside.
In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tbl drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
Stir the reserved clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 mins or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon.
Originally Submitted
2/14/2010
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