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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. Ingredients:
2 bacon strips, diced |
1 cup chopped onion |
2 tablespoons king arthur unbleached all-purpose flour |
2 cans (6-1/2 ounces each) minced clams |
1 cup water |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon dried thyme |
1/4 teaspoon dried savory |
1/8 teaspoon pepper |
4 medium potatoes, peeled and cubed |
2 cups milk |
2 tablespoons minced fresh parsley |
Directions:
1. In a 3-qt. saucepan or Dutch oven, cook bacon until crisp. Remove bacon; set aside. Saute onion in drippings until tender. Add flour; stir until smooth. Drain clams, reserving juice; set clams aside. Gradually add water and clam juice to pan; cook and stir over medium heat until smooth and bubbly. Add salt, thyme, savory, pepper and potatoes; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender, stirring often. Add bacon, clams, milk and parsley; heat through. Yield: 6 servings.
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