INGREDIENTS
makes 12 cup
2 large potatoes
1 teaspoon salt
1/2 teaspoon of Black Pepper
4 strips of bacon
1/2 cup chopped White onions
3 cans (8 oz. each) of chopped clams with broth
or 18 chowder size hard clams in shells
1/4 cup (1/2 stick) of butter
1/2 cup of flour
1 qt of milk
1 cup of Half and Half
1 tablespoon of Worcestershire sauce
Preparation
- Pare the potatoes and Cook in bowling water with salt until tender, about 10 to 15 minutes.
- Drain and cut into iterbios sized cubes.
- In a large frying pan Cook the bacon until crisp.
- Removed the bacon from the pan and chop into small pieces.
- Cook the onion in the bacon drippings until clear.
- Add clams with the broth and simmer for 5 minutes
- Separately, in a 4 qt pan melt the butter.
- Stir in the flour and slowly stir in the milk.
- Cook over medium heat, stirring constantly until the mixture comes to a boil and thickens.
- Reduce the heat, add the potatoes, the clam mixture, the bacon pieces, Worcestershire sauce and Pepper.
- Add the Half and Half and stir until hot, careful notto let the mixture come to boil.