New england clam chowder***
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - G. Granaroli XBRG76A MM:MK VMXV03A | ||
| 2 | cans | Whole baby clams (8 oz)(use juice for part of liquid) |
| ¼ | pounds | Salt pork diced (or bacon) |
| 1 | large | Onion chopped |
| 4 | Potatoes peeled and diced | |
| 5 | cups | Liquid (water & clam juice) |
| 4 | Heaping tbls flour | |
| 1½ | cup | Milk |
| ⅓ | cup | Fresh chopped parsley |
| Pinch of thyme | ||
| Salt and pepper to taste | ||
Directions
**Saute salt pork on med heat until golden brown. Add onion and saute on low until golden. Add potatoes and saute another 2 min. Add liquid, thyme and parsley.Cover and cook 20 min. In a jar, add flour to milk and shake well. Lower the heat on the soup and gradually add milk and flour mixture to soup stirring constantly. Cook on low heat 15 min stirring often. When soup has thickened, turn the heat off and add the clams. Cover and let stand 5 minutes. Serve in bowls with a dot of butter on the top.