1 large potato, peeled and cubed
1 medium stalk celery, chopped
1 small onion, chopped
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
2 cans (6-1/2 oz. each) minced clams, drained (reserve liquor)
Reserved liquor
1/4 cup flour
3 cups milk
In large saucepan, fry bacon until crisp; drain on paper towel. Fry potato in the drippings until partially cooked; add celery, onion, salt, pepper, thyme, and liquor from clams. Heat to boiling and cook covered, about ten minutes or until vegetables are tender. Combine flour and milk; add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams. Heat through, but do not boil. Garnish with crumbled bacon.
Says 5-6 servings, but I think this is enough for 2-3.
1 medium stalk celery, chopped
1 small onion, chopped
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
2 cans (6-1/2 oz. each) minced clams, drained (reserve liquor)
Reserved liquor
1/4 cup flour
3 cups milk
In large saucepan, fry bacon until crisp; drain on paper towel. Fry potato in the drippings until partially cooked; add celery, onion, salt, pepper, thyme, and liquor from clams. Heat to boiling and cook covered, about ten minutes or until vegetables are tender. Combine flour and milk; add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams. Heat through, but do not boil. Garnish with crumbled bacon.
Says 5-6 servings, but I think this is enough for 2-3.
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