New England Clam Chowder With Thyme Recipe
Ingredients
| 3 slices raw bacon | ||
| Minced | 1 Can (10oz), undrained | |
| Potatoes | 1 1/2 Cup (16 tbs), peeled | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Carrot | 1 Medium, diced | |
| Flour | 2 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Dried thyme leaves | 1/4 Teaspoon | |
Directions
Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole.
Heat, covered with a paper towel, on full power for 3 to 4 minutes or until bacon is crisp.
Remove cooked bacon with a slotted spoon.
Crumble bacon and set aside.
Reserve drippings in casserole.
Drain liquid from clams and add liquid to bacon drippings.
Set clams aside.
Add potatoes, onion and carrots to casserole.
Heat, covered, on roast for 12 minutes or until vegetables are tender; stir occasionally.
In a small bowl, gradually stir milk into flour.
Blend flour and milk into vegetable mixture.
Heat, uncovered, on roast for 6 minutes or until thickened and smooth.
Stir in cream, salt, pepper, thyme and reserved clams.
Heat, uncovered, on roast for 6 minutes or until heated to 150°F.
Heat, covered with a paper towel, on full power for 3 to 4 minutes or until bacon is crisp.
Remove cooked bacon with a slotted spoon.
Crumble bacon and set aside.
Reserve drippings in casserole.
Drain liquid from clams and add liquid to bacon drippings.
Set clams aside.
Add potatoes, onion and carrots to casserole.
Heat, covered, on roast for 12 minutes or until vegetables are tender; stir occasionally.
In a small bowl, gradually stir milk into flour.
Blend flour and milk into vegetable mixture.
Heat, uncovered, on roast for 6 minutes or until thickened and smooth.
Stir in cream, salt, pepper, thyme and reserved clams.
Heat, uncovered, on roast for 6 minutes or until heated to 150°F.
Chef
