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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Eileen's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices bacon
1 lb. (about 3 medium) potatoes, peeled and cut into 1/2-inch cubes
¼ cup chopped carrot
¼ cup chopped onion
¼ cup finely chopped celery
2 cans (12 fl oz each) Nestle Carnations Evaporated milk
¼ cup all purpose flour
2 cans (6.5 oz each) chopped or minced clams, undrained
½ tsp salt
½ tsp Worcestershire sauce
¼ tsp pepper
Directions:
Directions:
Cook bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender.

Combine evaporated milk and flour in small bowl until well blended; add potato mixture. Stir in clams with juice, salt, bacon, Worcestershire sauce and pepper. Reduce heat to medium-low; cook stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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