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New England Clam Chowder
Ingredients:
2 ( 6 1/2 oz.) cans minced clams, undrained
1 small onion, chopped
4 slices bacon, coarsely chopped
4 medium potatoes, finely diced
1 tsp. salt
1/4 tsp. pepper
2 Tbs. cornstarch
4 c. milk, divided
2 Tbs. butter
2 ( 6 1/2 oz.) cans minced clams, undrained
1 small onion, chopped
4 slices bacon, coarsely chopped
4 medium potatoes, finely diced
1 tsp. salt
1/4 tsp. pepper
2 Tbs. cornstarch
4 c. milk, divided
2 Tbs. butter
Directions:
Drain clams; reserve liquid. Set aside. Cook onion and bacon in a Dutch oven until bacon is browned. Stir in clam liquid, potatoes, salt, and pepper; cover and simmer until potatoes are tender. Combine cornstarch and 1/4 c. milk; add to potato mixture. Add butter, clams, and remaining milk. Cook over medium heat, stirring constantly, until thickened (do not boil). Makes 8 cups.
Drain clams; reserve liquid. Set aside. Cook onion and bacon in a Dutch oven until bacon is browned. Stir in clam liquid, potatoes, salt, and pepper; cover and simmer until potatoes are tender. Combine cornstarch and 1/4 c. milk; add to potato mixture. Add butter, clams, and remaining milk. Cook over medium heat, stirring constantly, until thickened (do not boil). Makes 8 cups.
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