Preparation:
Drain clams, reserving liquid. Add enough water to reserved liquid to
measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp;
remove bacon and set aside. Add reserved liquid, potatoes, and onion to
fat in pan. Cook, uncovered for about 15 minutes or until potatoes are
tender. Stir in clams, 2 cups of the milk, and the cream. Blend
remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir
till bubbly. Cook one minute more. Add Worcestershire sauce, oregano,
basil, salt and pepper to taste. Stir in bacon. |
