New England Clam Chowder In Dutch Oven
|Bacon slices||3 , chopped|
|Onion||1 Large, chopped to make 1 cup|
|Potatoes||4 Medium, pared and diced to make 3 cups|
|Water||3 Cup (48 tbs)|
|Canned minced clams||20 1⁄2 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Bottled clam juice||8 Ounce (1 Bottle)|
|Non-fat dry milk||2 1⁄2 Ounce (1 Envelope For 1 Quart)|
|Minced parsley||2 Tablespoon|
1. In a large casserole or Dutch oven, sauté the bacon over a high flame to render fat and until crisp.
2. With a slotted spoon remove bacon on paper toweling and keep aside for garnishing.
3. To the bacon drippings in casserole, add onion and sauté until translucent.
4. Tip in potatoes, 2 cups of water and seasonings. Stir to mix
5. Cover with lid and simmer potatoes for 15 minutes until they are tender.
6. Stir in 1/4th cup of liquid from clams and bottled clam juice.
7. Combine the flour with dry milk in a small bowl and add remaining 1 cup water to make a smooth slurry.
8. Add flour mixture to casserole and simmer, stirring constantly, until chowder thickens and boils for 1 minute.
9. Add clams just before serving and re-heat.
10. Ladle chowder into a tureen or into individual soup bowls.
11. Garnish with parsley and fried bacon.
12. Serve soup piping hot with crackers or crust bread.