Cape Cod Clam Chowder

1. 1

   Drain clams, reserving liquid.

2. 2

   Add enough water to reserved liquid to measure 2 cups; set aside.

3. 3

   In a large saucepan, fry salt pork or bacon until crisp; remove bits of pork or bacon and set aside.

4. 4

   Add reserved liquid, potatoes and onion to fat in saucepan.

5. 5

   Cook, covered, about 15 minutes or until potatoes are tender.

6. 6

   Stir in clams, 2 cups of the milk and the light cream. Stir remaining 1/2 cup milk into flour; stir into chowder.

7. 7

   Cook and stir until bubbly.

8. 8

   Cook 1 minute more.

9. 9

   Add Worcestershire, 3/4 teaspoon salt and dash of pepper.

10. 10

    Sprinkle pork or bacon atop.

* Per serving · 4 servings · Values may vary.

No additional tips available.