🫙 From the Spice Rack
New England Clam Chowder Iv
3 sl Raw bacon 8 oz Can minced clams, undrained 1 1/2 c Peeled and cubed potatoes 1/3 c Finely chopped onion 1 md Carrot, diced 2 T Flour 1 1/2 c Milk 1 c Light cream 1 t Salt
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Ingredients8 items
Ingredients
- 3sl raw bacon
- 8ozcan minced clams, undrained
- 11/2 c peeled and cubed potatoes
- 1/3c finely chopped onion
- 1md carrot, diced
- 2t flour
- 11/2 c milk
- 1c light cream
Directions
- 1
3 sl Raw bacon 8 oz Can minced clams, undrained 1 1/2 c Peeled and cubed potatoes 1/3 c Finely chopped onion 1 md Carrot, diced 2 T Flour 1
- 2
Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole
- 3
Heat, covered with a paper towel, in Microwave Oven 4 minutes or until bacon is crisp
- 4
Remove cooked bacon with a slotted spoon
- 5
Crumble bacon and set aside
- 6
Reserve drippings in casserole
- 7
Drain liquid from clams and add liquid to bacon drippings
- 8
Set clams aside