New England Chowder Recipe
Ingredients
4 slices bacon
1 small onion, finely chopped
2 tablespoons flour Milk
1 can (7 1/2 oz.) minced clams, drained; reserve liquid
2 small potatoes (about 4 oz. ea.) partially baked peeled and diced
1 teaspoon salt
1/8 teaspoon thyme
Dash pepper
Directions
Arrange bacon in 3-quart casserole.
Cook, covered with paper towel, at HIGH 3 to 4 minutes.
Remove bacon and crumble; set aside.
Into bacon drippings, add onion.
Cook at HIGH 2 minutes.
Stir in flour.
Add enough milk to reserved liquid to equal 2 1/2 cups; gradually stir into dish.
Add potatoes, salt, thyme and pepper.
Cook, covered with lid, at HIGH 3 minutes and at MEDIUM-LOW 5 to 7, minutes; stir once.
Stir in clams.
Cook, covered, at MEDIUM-LOW 5 minutes.
Let stand, covered, 3 minutes; top with bacon.
Cook, covered with paper towel, at HIGH 3 to 4 minutes.
Remove bacon and crumble; set aside.
Into bacon drippings, add onion.
Cook at HIGH 2 minutes.
Stir in flour.
Add enough milk to reserved liquid to equal 2 1/2 cups; gradually stir into dish.
Add potatoes, salt, thyme and pepper.
Cook, covered with lid, at HIGH 3 minutes and at MEDIUM-LOW 5 to 7, minutes; stir once.
Stir in clams.
Cook, covered, at MEDIUM-LOW 5 minutes.
Let stand, covered, 3 minutes; top with bacon.
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