Clam Chowder With Milk
|Clams/15 ounce minced clams||20 Small (In The Shell)|
|Potatoes||5 Medium, diced|
|Onion||1 Large, diced|
|Bacon slices||2 , diced|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
If fresh clams are used, scrub them well and place in a pan with about 1 cup water in the bottom.
Cover and bring to a simmer; steam about 5 minutes, or until shells open and clams are just tender.
Pull clams from shells; strain liquid through a fine-mesh wire strainer lined with cloth and reserve.
Cut clams into small pieces.
Measure; you should have about 2 cups.
If canned clams are used, drain them, reserving the liquid.
Place the potatoes, onion, and bacon in a saucepan and nearly cover them with clam liquid and water; cover and simmer until potatoes are just tender.
Meanwhile, make a thick white sauce by melting the butter over low heat in a pan large enough to hold the chowder; add flour and stir until bubbly and blended.
Add milk and cook, stirring constantly, until thick.
Add the clams and potato mixture with its liquid to the sauce.
Thin to consistency you like with water; season with salt.