New England Clam Chowder

  • 1 - 6 1/2 oz can minced clams
  • 2 slices bacon, halved
  • 2 1/2 cups finely chopped, peeled potatoes
  • 1 cup chopped onion
  • 1 teaspoon instant chicken bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup light cream
  • 2 tablespoons all-purpose flour

Drain canned clams, reserving juice.  If necessary, add water to clam juice to equal 1 cup.  Set clam-juice mixture aside.

In a large saucepan cook bacon till crisp.  Remove bacon, reserving 1 tablespoon drippings.  Drain bacon on paper towels; crumble.  Set aside.

In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme, and pepper.  Bring to boiling; reduce heat.  Cover and simmer about 10 minutes or till potatoes are tender.  With the back of a fork, mash potatoes slightly against the side of the pan.

Combine milk, cream, and flour till smooth.  Add to potato mixture.  Cook and stir till slightly boiling, reduce heat.  Cook 1 to 2 minutes more.  Sprinkle each serving with some of the crubled bacon.  Makes 4 main dish servings or 6 to 8 side dish servings.

From Better Homes and Gardens New Cook Book