Recipe by: Dairy Farmers of Manitoba

Though clam chowders are made in many places, this version is traditionally associated with the New England area, where it is not uncommon to find driveways paved with clam shells.

Yield: 6 servings
Prep time: 10 minutes
Cook time: 25 minutes

---

Equipment

measuring cup and spoons

cutting board and knife

peeler

large saucepan

wooden spoon

 

Ingredients

1 slice bacon, chopped

1 large onion, shopped

1/4 tsp. (1 mL) dried thyme

1/4 cup (50 mL) all purpose flour

4 cups (1 L) milk

2 large baking potatoes, peeled and cut into 1/2" (1 cm) cubes

1 can (5 oz. or 142 g) clams, undrained

1 tsp. (5 mL) Worcestershire sauce

1 tsp. (5 mL) seasoned salt

pepper to taste

chopped fresh parsley

 

Instructions

1. In a large saucepan, over medium heat, fry bacon until crisp and golden brown.
2. Add onion. Sauté until soft.
3. Stir in thyme and flour. Mixture will be lumpy.
4. Gradually stir in milk. Cook, stirring constantly until mixture thickens and boils.
5. Add potatoes. Reduce heat and cover.
6. Simmer, stirring occasionally, utnil potatoes are tender, about 15 minutes.
7. Add clams with juice. Simmer until hot. Remove from heat.
8. Add Worcestershire sauce, seasoned salt and pepper to taste.
9. Serve sprinkled with parsley.