This version is traditionally associated with the New England area.
- Measuring cup and spoons
- Cutting board and knife
- Large saucepan
- Wooden spoon
- 1 slice bacon, chopped
- 1 large onion, shopped
- 1/4 tsp (1 mL) dried thyme
- 1/4 cup (60 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
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.
- In a large saucepan, over medium heat, fry bacon until crisp and golden brown.
- Add onion. Sauté until soft.
- Stir in thyme and flour. Mixture will be lumpy.
- Gradually stir in milk. Cook, stirring constantly until mixture thickens and boils.
- Add potatoes. Reduce heat and cover.
- Simmer, stirring occasionally, utnil potatoes are tender, about 15 minutes.
- Add clams with juice. Simmer until hot. Remove from heat.
- Add Worcestershire sauce, seasoned salt and pepper to taste.
- Serve sprinkled with parsley.
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