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NEW ENGLAND CLAM CHOWDER 3 slices raw bacon 2 (6 1/2 oz.) minced clams, undrained 1/2 c. minced onion 1 medium carrot, shredded 2 Tbsp. flour 1 1/2 c. milk 1 c. half and half 2 tsp. salt 1/8 tsp. pepper 1/4 tsp. dried thyme 1 1/2 c. peeled, cubed potatoes In a deep 2 quart casserole, microwave bacon on High for 4 minutes. Remove bacon, crumble and set aside. Reserve drippings in casserole. Drain liquid from clams into bacon drippings. Set clams aside. Add potatoes, onions and carrots to casserole. Cook, covered, on High for 12 minutes or until vegetables are tender; stir occasionally. Combine milk, flour, salt, pepper and thyme. Stir into vegetable mixture. Cook, uncovered, on High for 6 minutes or until thickened and smooth. Stir in cream and reserved clams. Cook, uncovered, on High for 6 minutes or until heated through. Garnish with crumbled bacon before serving. Serves 6 main servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |