Clam Chowder

Oxmoor House
2 quarts

Ingredients

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2 medium potatoes
2 slices bacon
1/2 cup chopped onion
4 (6 1/2-ounce) cans minced clams, undrained
1/4 cup butter or margarine
1/2 cup flour
1 quart milk
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 cup half-and-half

Preparation

Scrub potatoes; cook in boiling water 25 minutes or until tender. Drain and cool slightly. Peel potatoes, and cut into 3/4- inch cubes; set aside.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Sauté onion in pan drippings until tender. Stir in clams; simmer 5 minutes.

Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat; add potatoes, bacon, clam mixture, Worcestershire sauce, and pepper, stirring well. Slowly add half-and- half, stirring constantly. Cook over low heat until thoroughly heated, stirring frequently. Spoon into individual serving bowls; serve immediately.

Created date

February 2010