New England Clam Chowder 2

Course : Chowders
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 Cans Clams -- minced(6 1/2 oz. eac
4 Slices Bacon -- cut up
4 Medium Potatoes -- peeled and diced
1/2 Cup Onion -- chopped
2 1/2 Cups Milk
1 Cup Light Cream -- -OR-
1/2 Cup Heavy Cream
3 tablespoons Flour
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Oregano
1/4 Teaspoon Basil

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chowders Recipes