New England-Style Clam Chowder
recipe at a glance
ready in: 30-60 minutes
1 slice bacon, chopped
1 large onion, chopped
1/4 teaspoon dried thyme
1/4 cup flour
4 cups milk
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 can (5 ounce size) clams, undrained
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
pepper, to taste
chopped fresh parsley
In large saucepan over medium heat, fry bacon until crisp and golden brown. Add onion and saute until soft. Stir in thyme and flour, mixture will be lumpy.
Gradually stir in milk and cook, stirring constantly, until mixture thickens and boils, about 15 minutes.
Add potatoes, reduce heat, cover and simmer, stirring occasionally, until potatoes are tender. Add clams with juice and simmer until hot.
Remove from heat and add Worcestershire sauce, seasoning salt and pepper to taste. Serve sprinkled with parsley.
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