New England Clam Chowder

Recipe Ingredients

2		Clams - ¥minced
4		Bacon - cut up
4		Potatoes - peeled and diced (medium)
1/2 cup	31g / 1.1oz	Onion - chopped
2 1/2 cups	592ml	Milk
1 cup	237ml	Light cream - -or-
1/2 cup	118ml	Heavy cream
3 tablespoons	45ml	Flour
1/2 teaspoon	2.5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Basil

Recipe Instructions

Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside.

In a large pot, fry bacon until crisp; remove bacon and set aside. Add reserved liquid, potatoes, and onion to fat in pan.

Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir until bubbly.

Cook one minute more. Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon.

Source:
Paul Prudhomme's Fork in the Road

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