New England Clam Chowder

(12)
3 reviews.
  • 45 min prep time
  • total time
  • 10 ingredients
  • 4 servings

Ingredients

2
slices bacon, cut into 1/2-inch pieces
1
cup diced peeled potatoes
1/2
cup chopped celery (1 medium stalk)
1/4
cup chopped onion
3/4
teaspoon salt
1/8
teaspoon dried thyme leaves, crushed
1/8
teaspoon pepper
2
(6 1/2-oz.) cans minced clams, drained, reserving liquid
1/4
cup all-purpose flour
3
cups milk

Directions

  1. 1 Cook bacon in large saucepan over medium heat until crisp. Remove bacon from saucepan, reserving drippings; drain bacon on paper towels. Set aside.
  2. 2 To bacon drippings in saucepan, add potatoes, celery, onion, salt, thyme, pepper and reserved clam liquid. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are crisp-tender.
  3. 3 In 1-quart jar with tight-fitting lid or medium bowl, combine flour and milk; shake or stir with wire whisk until smooth. Gradually stir into vegetable mixture. Cook over medium heat for about 15 minutes or until thickened, stirring frequently.
  4. 4 Stir in clams. Reduce heat to low; cook and stir until thoroughly heated. DO NOT BOIL. Top individual servings with bacon.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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