New England Clam Chowder


  • 4 slices bacon, chopped
  • 1 pound (about 3 medium) potatoes, peeled and cut into 1/2-inch chunks
  • 1/4 cup chopped carrots
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  • 1/4 cup chopped onion
  • 1/4 cup finely chopped celery
  • 1 can (12 fl. oz.) Carnation evaporated milk {or your choice}
  • 1/4 cup flour
  • 2 cans (6.5 oz. ea.) chopped or minced clams, undrained.
  • 1 cup milk
  • 1/2 cup water
  • 1/2 tsp. salt
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. ground black pepper


Cook bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook stirring frequently, for 6 to 7 minutes or until potatoes are tender.combine evaporated milk and flour in a small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, bacon and Worcestershire sauce. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick. Season with salt and black pepper.


By Connie from Oden, Arkansas


New England Clam Chowder

Best I have ever made. I used one can of evaporated milk and two cans of chicken broth. The chowder was wonderful. Will continue to make it over and over.
Thanks (03/19/2007)

By Burrdo.


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