New England Clam Chowder

New England Clam Chowder

Ingredients:
2 onions, chopped fine
3 potatoes, peeled and diced
1/2 cup all-purpose flour
4 cups milk
1/4 cup butter
1 tsp. fresh thyme
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 tins clams, with juice
6 slices bacon, cooked crisp and chopped
3 green onions, chopped

Directions:
croutons to garnish
Melt butter in saucepan. Add onions, cook until fragrant but not brown. Add flour,
cook over low heat for 5 minutes. Cool slightly. Whisk in milk. Bring to a boil. Add
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
potatoes, bacon, thyme, salt and pepper. Reduce heat, cover and simmer 20 minutes
or until potatoes are tender. Add clams and juice and reheat but do not boil. Add
seasoning. Garnish with croutons and chopped green onion. Serve with light Reisling
white or Muscadet wine.
Lighthouse Pork and Clam Chowder