Recipe Database
New England Clam Chowder
New England Clam Chowder

2 ( 6 1/2 oz,) cans minced clams, undrained
Nonstick Spray
1 c. chopped onion
2 bacon slices
1 garlic clove
3 c. chopped red potatoes
1/2 tsp. dried thyme
2 8oz. bottles clam juice
1/4 c. plus 2 Tbl. all-purpose flour
2 1/2 c. milk

Drain clams reserving the liquid, set aside. +++++++++++++++++++++++++++++==++++++++++++++++ Coat a Dutch oven with nonstick spray. Place over medium heat until hot. Add onion, bacon, garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme, and bottled clam juice; bring to a boil. cover, reduce heat and simmer 20 minutes or until potato is tender. +++++++++++++++++++++++++++++==++++++++++++++++ Place 2 cups potato mixture including bacon in a blender; process until smooth. Return pureed potato mixture to chowder in the pan; stir well. Stir in the clams. Place flour in a small bowl; gradually add milk stirring with a whisk until blended. Add flour mixture to chowder; cook over med. heat 10 minutes or until thick stirring constantly. Spoon into bowls and serve with pepper.