New England Clam Chowder

By doodanger

Prep Time: 15 minutes
Cokking Time: 30 minutes

Ingredients

• 4 slices bacon, chopped
• 1 lb. (about 3 medium) potatoes, peeled and cut into 1/2 inch chunks
• 1/4 cup chopped carrots
• 1/4 cup chopped onion
• 1/4 cup finely chopped celery
• 1 can (12 fl.oz.) evaporated milk
• 1/4 cup flour
• 2 cans (6.5 oz.each) chopped or minced clams, undrained
• 1 cup milk
• 1/2 cup water
• 1/2 tsp. salt
• 1/2 tsp. worcestershire sauce
• 1/4 tsp. black pepper

Details

Servings 4

Preparation

Step 1

Cook bacon in medium saucepan until crisp; drain. Reserve 2 tbsp. bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender.

Combine evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, salt, bacon, worcestershire sauce and pepper. Reduce heat to medium low; cook, stirring frequently, for15 to 20 minutes or until creamy and slightly thick.