New England Clam Chowder
- 1 pint shucked clams or two 6.5-ounce cans minced clams
- 2 slices bacon, halved
- 2 1/2 cups chopped, peeled potato
- 1 cup chopped onion
- 1 teaspoon instant chicken bouillon granules
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried thyme, crushed
- 1/8 teaspoon ground black pepper
- 2 cups milk
- 1 cup half-and-half or light cream
- 2 tablespoons all-purpose flour
- Chop clams, reserving juice.
- Strain clam juice to remove bits of shell. If necessary, add enough water to reserved clam juice to equal 1 cup.
- In a saucepan cook bacon until crisp.
- Remove bacon, reserving 1 tablespoon drippings in pan.
- Chop up bacon.
- Stir reserved clam juice, potato, onion, bouillon granules, Worcestershire sauce, thyme, and pepper into saucepan.
- Simmer, covered, 15 minutes.
- With the back of a fork, mash potato slightly against the side of the pan.
- Stir together milk, half-and-half, and flour.
- Add to potato mixture and cook and stir until slightly thickened and bubbly.
- Stir in clams, return to boiling and reduce heat.
- Cook for 1 to 2 minutes.
- Sprinkle each serving with chopped up bacon.