For BC dairy farmers

Health Professionals

School Milk

School or Educator

Meals

New England Clam Chowder

This version is traditionally associated with the New England area.

This version is traditionally associated with the New England area.

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 (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

Directions

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.