| | New England Clam Chowder 3 slices of bacon, chopped
1 large onion, chopped
4 medium size potatoes, pared and diced
3 cups of water
1 teaspoon of salt
1/4 teaspoon of pepper
two 10 1/2 ounce cans of minced clams
one 8 ounce bottle of clam juice
1 envelope of non fat dry milk (for 1 quart)
3 tablespoons of flour
2 tablespoons of minced parsley |
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Cook the bacon until crisp in a large, heavy saucepan or Dutch oven. Remove the bacon with a slotted spoon; drain on paper towels, reserve. Add the onion to bacon drippings in saucepan; sauté until soft. Add the potatoes, 2 cups of the water, salt, and pepper, cover. Simmer, for 15 minutes or until the potatoes are tender. Remove from heat. Drain the liquid from clams into a 4 cup measure, reserve clams. Add the bottled clam juice and remaining cup of water. Combine the dry milk with flour in a small bowl; stir briskly into clam liquids in cup. Add to potato mixture in saucepan. Cook, stirring constantly, over medium heat, until chowder thickens and bubbles, about 1 minute. Add the clams, heat just until piping hot. Ladle into soup bowls. Sprinkle with parsley and reserved bacon. Serve with pilot crackers. Makes 6 - 8 servings |
