New England Clam Chowder
|Canned minced clams with juice||13 Ounce (2 Cans, 6 1/2 Ounce Each)|
|Peeled chopped potatoes||2 1⁄2 Cup (40 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Dried thyme||1⁄3 Teaspoon|
|Ground black pepper||1⁄10 Teaspoon|
|Evaporated skim milk||1 1⁄2 Cup (24 tbs)|
|Liquid smoke||1⁄3 Teaspoon|
|Crushed pink peppercorns||To Taste|
Drain the clams, reserving the juices.
If necessary, add enough water to the clam juice to make 1 cup.
In a medium saucepan, combine the juice mixture, potatoes, onions, bouillon granules, Worcestershire sauce, thyme and black pepper.
Bring to a boil, then reduce the heat.
Cover and simmer about 5 minutes or until the potatoes are tender.
Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a small bowl, stir together the 1 1/2 milk and cornstarch.
Add the cornstarch mixture, evaporated skim milk and liquid smoke to the potato mixture.
Cook and stir until slightly thickened and bubbly.
Stir in the clams.
Return to a boil, then reduce the heat.
Cook for 1 minute, stirring frequently.
If desired, garnish with the peppercorns and thyme.