New England Clam Chowder Recipe
Ingredients
| 1 c. raw bacon, diced in 1/4 inch pieces | ||
| 1 c. celery, diced in 1/4 inch pieces | ||
| 1 c. onion, diced in 1/4 inch pieces | ||
| 2 c. raw potatoes, diced in 1/2 inch pieces | ||
| Milk | 1 1/2 Quart | |
| Margarine | 1/2 Pound | |
| Flour | 1/2 Cup (16 tbs) | |
| Bay leaf | 1/2 , crumbled | |
| Thyme | 1/2 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Chicken bouillon cubes | 5 | |
| Clams with juice | 16 Ounce, chopped | |
Directions
In heavy bottom pot, cook bacon until crisp.
Do not drain.
Add margarine, celery and onion.
Cook 10 minutes.
Stir often with wire whip.
Add flour.
Do not brown.
Add milk, spice and chicken cubes.
Cook 10 minutes.
Add potatoes; when cooked until soft, add clams.
Check for salt.
Now ready to serve.
Garnish with fresh chives.
Do not drain.
Add margarine, celery and onion.
Cook 10 minutes.
Stir often with wire whip.
Add flour.
Do not brown.
Add milk, spice and chicken cubes.
Cook 10 minutes.
Add potatoes; when cooked until soft, add clams.
Check for salt.
Now ready to serve.
Garnish with fresh chives.
Chef
