New England Clam Chowder
|Bacon slices||3 , chopped|
|Onion||1 Large, chopped|
|Potatoes||4 Medium, pared and diced|
|Water||3 Cup (48 tbs)|
|Canned minced clams||16 Ounce (2 Cans, 8 Ounces Each)|
|Clam juice||8 Ounce (1 Bottle)|
|Instant nonfat dry milk||4 Tablespoon|
|All purpose flour||3 Tablespoon|
|Minced parsley||2 Tablespoon|
1. Cook bacon until crisp in large, heavy saucepan or Dutch oven. Remove bacon with slotted spoon; drain on paper toweling; reserve. Add onion to bacon drippings in saucepan,; saute until soft.
2. Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer 15 minutes, or until potatoes are tender. Remove from heat.
3. Drain liquid from clams into a 4-cup measure; reserve clams. Add bottled clam juice and remaining cup of water.
4. Combine dry milk with flour in a small bowl; stir briskly into clam liquids in cup. Add to potato mixture in saucepan. Cook, stirring constantly, over medium heat, until chowder thickens and bubbles 3 minutes.
5. Add clams; heat just until piping hot. Ladle into soup bowls. Sprinkle with parsley and reserved bacon.