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New England Clam Chowder

southern.chef's picture
Ingredients
  Bacon slices 4 , chopped
  Diced potatoes 3 Cup (48 tbs)
  Onion 1 Medium, minced
  Canned minced clams 13 Ounce, undrained
  All purpose flour 3 Tablespoon
  Milk 2 Cup (32 tbs), divided
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Half and half 2⁄3 Cup (10.67 tbs)
Directions

Place bacon in a deep 3-quart casserole.
Cover and microwave at HIGH for 3 minutes.
Drain off drippings, reserving 2 tablespoons in casserole.
Add potatoes and onion.
Drain clams, reserving liquid.
Set clams aside.
Stir clam liquid into potato mixture.
Microwave at HIGH for 7 to 9 minutes or until potatoes are tender, stirring after 4 minutes.
Combine flour and 1/4 cup milk, stirring well, stir into potato mixture.
Add remaining 1 3/4 cups milk, salt, and pepper.
Microwave at HIGH 7 to 9 minutes or until thickened, stirring after 4 minutes.
Stir in clams and half-and-half.
Microwave at HIGH for 1 to 2 minutes or just until chowder is thoroughly heated.

Recipe Summary

Cuisine: 
American
Method: 
Microwaving
Dish: 
Curry
Servings: 
5

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