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New England Clam Chowder
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Recipe Information
Melissia Swiatek

Serves/Makes:4 servings

  • 3 slices bacon, cut into small pieces
  • 1 cup (225 ml) diced peeled potatoes
  • 1/2 cup (125 ml) chopped celery
  • 1/4 cup (60 ml) chopped onion
  • 1/4 tsp (1 ml). salt
  • 1/8 tsp (1 ml). dried thyme leaves, crushed
  • 1/8 tsp (1 ml). pepper
  • 13 oz (364 grm). can minced clams, drained, reserving liquid
  • 1/4 cup (60 ml) all purpose flour
  • 3 cups (700 ml) whole milk
  • Cook bacon in large saucepan over medium heat till crisp.
  • Remove bacon from saucepan.
  • Drain on paper towels.
  • Set aside.
  • Add potatoes, celery, onion, salt, thyme, pepper, and reserved clam juice to bacon drippings.
  • Bring to a boil.
  • Reduce heat to low.
  • Cover and simmer 10 minutes or till vegis are crisp tender.
  • In 1 qt. jar with tight fitting lid, combine flour and milk.
  • Shake till smooth.
  • Gradually stir into vegi mixture.
  • Cook over medium heat 15 minutes or till thickened.
  • Stir frequently.
  • Stir in clams.
  • Heat gently, stirring frequently.
  • Do not Boil.
  • Sprinkle bacon over each serving.

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