B'S New England Clam Chowder
- 1 doz. quahog clams (chowder clams)
- 3 slices bacon
- 1 large onion
- 3 Tbsp. flour
- 3 Tbsp. butter
- 1 to 2 c. raw diced potatoes
- 2 to 3 c. clam juice (reserved from clams or bottled)
- 2 c. milk
- 1 c. light or heavy cream (your preference)
- 2 tsp. thyme
- 2 bay leaves
- Wash and open the clams, reserving the liquid.
- In a large pot saute the bacon over low heat.
- When bacon is cooked through, remove the slices and reserve.
- Mince the clams and the onion. Saute the clams and the onion in the bacon fat in the pot.
- Add the thyme.
- Sprinkle flour into the mixture.
- Add clam juice, bay leaves, pepper (if you like) and the diced potatoes.
- Crumble and add the reserved bacon strips.
- Cook until potatoes are tender. Add milk, cream and butter.
- Do not let mixture boil at this point. Correct seasoning.
- Enjoy!
- (Makes about 4 to 6 servings.)
quahog clams, bacon, onion, flour, butter, potatoes, clam juice, milk, light, thyme, bay leaves
Taken from www.cookbooks.com/Recipe-Details.aspx?id=414570 (may not work)