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New England Clam Chowder


Number of Servings: 4
Prep Time: 1 hour Skill Level: Average


1 tablespoon vegetable oil
1 tablespoon minced bacon or artifical bacon bits
1 cup chopped onion
2 10 oz. cans minced clams
4 tablespoons flour
2 large potatoes, diced
1 1/2 stalks celery, chopped
1 carrot, chopped
3 tablespoons butter
5 cups milk, heated
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
Pepper to taste
Parsley for garnish


1. In a large saucepan heat the oil and minced bacon for a few minutes, stirring occasionally.
2. Add onion and clams and cook until thoroughly heated.
3. Slowly stir in flour, then add the potatoes, celery, and carrot.
4. Cover and simmer until potatoes are just cooked.
5. Add butter and simmer for a few minutes, then pour in heated milk (do not boil).
6. Cook and stir until thickened.
7. Add Worcestershire, salt and pepper. Sprinkle top with parsley.

Helpful Hints:

Make this the night before, then cool and allow to sit 24 hours refrigerated for the flavors to really blend.

Submitted By :

Harold T

Web Link : Recipe Guide


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.




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