Monday, January 31, 2005

Nadine Kelley's New England Clam Chowder

2 cans chopped clams, liquid reserved
3 slices bacon or 2-inch cube salt pork
1 onion, chopped

Saute pork slowly. Remove and reserve scraps. Add minced onions and clams, and saute in fat about 5 mintues. Sft over them and stir into them, 3 tablespoons flour.

Heat and stir in clam juice (add enough water or chicken broth to make 3 cups of liquid).

Add 2 cups raw, diced potatoes and 1/2 bay leaf. Cover pan and simmer until potatoes are done.

Serves 4

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