New England Clam Chowder

New England Clam Chowder
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New England Clam Chowder
Print Recipe
  1. Cook the bacon in a medium skillet over medium heat until it is very crispy.
  2. Drain the fat, reserving 2 teaspoons of bacon grease in the pan.
  3. Add the potatoes, carrot and onion to the pan.
  4. Cook and stir frequently for maybe eight minutes until the potatoes are tender.
  5. Whisk the evaporated milk and flour together in a bowl.
  6. Add the milk, salt, and Worcestershire sauce to the bowl and mix.
  7. Add the milk mixture to the pan with the bacon and vegetables.
  8. Add the clams and their juice.
  9. Reduce the heat to medium-low and keep stirring for about 15-20 minutes. It will take that long for the soup get nice and creamy and thick.
  10. Don't forget the oyster crackers!
Recipe Notes

February 1, 2014
Carlos and Bea both loved this. Pretty quick to make, too. Do NOT use chewy bacon, though. Either fry it very crisp, or just use the bacon fat for flavor.
Per my friend Patty Mejia on her cooking blog: “This recipe is courtesy of All Recipes, one of my favorite hang-outs on the web. My hubby is from the East Coast and he misses real seafood. Me, I grew up in Kansas and didn't really eat any type of seafood until I met him. He'd been asking about clam chowder and I knew I had this recipe in one of my homemade recipe books, so I grabbed it and made New England Clam Chowder. Just for him. Oh, I looked for the recipe on All Recipes but couldn't find it. So, I looked for Carnation New England Clam Chowder and found it.”

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