Wednesday, February 25, 2009

New England Clam Chowder

From Better Homes and Gardens
1 pint shucked clams or two 6-1/2-ounce cans minced clams
2 slices bacon, halved
2-1/2 cups chopped, peeled potato (3 medium)
1 cup chopped onion (1 large)
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
2 cups milk
1 cup half-and-half or light cream
2 tablespoons all-purpose flour
1. Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1 cup. Set juice aside.

2. In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.

3. Stir reserved 1 cup clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.

4. Stir together milk, half-and-half, and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through. Sprinkle each serving with crumbled bacon.

5. Makes 4 servings (6 cups)

Review: This didn't turn out very well. The clam juice burned within the first few minutes of cooking, so that became the overpowering flavor throughout the dish and therefore I was unable to truly taste thte clam flavor. Therefore for those of you that will attempt this recipe, please be aware that the clam juice will burn and to continue to stir the pot.

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