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New England Clam Chowder Recipe | |
American Soup | |
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Ingredients:
4 slices raw bacon, coarsely chopped1 cup chopped onions 1/2 cup minced celery 2 cups peeled potatoes, 1/2"" dice Water 4 cans (6 1/2 oz.)Chopped Clams with Juice 2 Tbsp Flour 1 can Evaporated Milk 1/2 stick butter or margerine, cut into pieces 1 tsp Salt, or to taste 1/2 tsp. each (or to taste): Black pepper, white pepper, dill, thyme, rosemary 1/8 tsp. Tobasco Sauce 12 - 14 oz. Light Cream
Directions:
Saute Bacon in an 8-qt pot until crisp. Remove bacon bits and reserve. Saute onions and celery in drippings until onions are very lightly browned, stirring occasionally. Add Potatoes and enough water to not quite cover the vegetables (approximately 3/4 cup). Simmer approximately 15 minutes, until potatoes are well cooked. Remove from heat and drain most of the water off. Stir Flour into Evaporated Milk until smooth. Combine all ingredients together, including bacon bits. Simmer until thickened and heated through, do not hard-boil.LOW CHOLESTEROL VERSION: Substitute Margerine and Smoky flavored seasoning for Bacon; Regular Milk for Light Cream.
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