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Ingredients:
About 15 to 20 sm. clams in the
shell
or 2 cans (7 1/2 oz. each) minced clams
Water
5 med. potatoes, diced
1 lg. onion, diced
2 slices bacon, diced
Clam liquid
1/4 c. butter or oleo
1 1/2 c. milk
Salt & pepper to taste
Direction:
If fresh clams are used, scrub
them well and place in a pan with about 1 cup of water in the
bottom. Cover and bring to a simmer, steam about 5 minutes or
until shells open and clams are just tender. Pull clams from
shells, strain liquid through a fine mesh strainer lined with
cloth and reserve. Cut clams into small pieces. Measure, you
should have about 2 cups. If canned clams are used, drain
them, reserving the liquid. Place the potatoes and onions and
bacon in a saucepan and nearly cover them with clam liquid and
water, cover and simmer until potatoes are just tender.
Meanwhile, make a thick white sauce by melting the butter over
low heat in a pan large enough to hold the chowder. Add flour
and stir until bubbly and blended. Add milk and cook, stirring
constantly until thick. Add the clams and potato mixture with
its liquid to the sauce. Then to desired consistency, with
water. Salt and pepper to taste. Heat, stirring, just to the
boiling point before serving. Makes 6 to 8 servings.
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For
Details about Ingredients , check your nearest American Store
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