New England Clam Chowder

New England Clam Chowder

  By RFChef  

March 13, 2013

  • Yields: 4 Servings
New England Clam Chowder


1Cook bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery.

2Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender.

3Combine evaporated milk and flour in small bowl until blended; add to potato mixture.

4Stir in clams with juice, salt, bacon, Worcestershire sauce and pepper.

5Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.

source: Family Features


4 slices bacon, chopped

1 pound (about 3 medium) potatoes, peeled and cut into 1/2-inch chunks

1/4 cup chopped carrot

1/4 cup chopped onion

1/4 cup finely chopped celery

2 cans (12 fluid ounces each) Nestlé Carnation Evaporated Milk

1/4 cup all-purpose flour

2 cans (6.5 ounces each) chopped or minced clams, undrained

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper


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