New england clam clowder
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Bacon |
| 1 | large | Potato, peeled and cubed |
| 1 | medium | Celery stalk, chopped |
| 1 | small | Onion, chopped |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cans | Minced clams, 6 1/2 oz., Reserved liquor |
| ¼ | cup | Flour |
| 3 | cups | Milk |
Directions
In large saucepan,fry bacon until crisp; drain on paper towel. To drippings add potato, celery, onion, salt, pepper, thyme and liquor from clams. Heat to boiling and cook covered, about 10 minutes or until vegetables are tender. Combine flour and milk, add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams. Heat through, but do not boil. Garnish with crumbled bacon.
Recipe by: Pillsbury Kitchens' Cookbook Posted to MC-Recipe Digest V1 #590 by DR0983@... on Apr 28, 1997