Ingredients:
2 slices bacon
2 cans (6 ½ oz each) minced clams,
undrained
1 large potato, finely chopped
¼ cup chopped onion
1 medium carrot, thinly slice
2 tablespoons all-purpose flour
1/3 cup milk
1 cu milk
1 teaspoon salt
Dash pepper Parley
Procedures:
- Place bacon slices in 2 quart glass casserole.
- Cook for 2 to 2 ½ minutes until crisp. Remove bacon, crumble and set aside. Add clam liquid, potato, onion and carrot to bacon drippings and cover.
- Cook for 8 to 10 minutes until vegetables are partly cooked. Blend flour with 1/3 cup milk. Stir into cooked vegetable mixture. Mix in 1 cup milk, salt, pepper and clams. Cover.
- Cook it for 4 minutes. Stir and cook for 2 to 3 minutes until mixture comes to boil. Let stand and cover for 3 minutes. Garnish with crumbled bacon and parsley and serve.
Serving Suggestions:
Makes 3 to 4 servings.
Ingredient Tip:
Diced tomatoes are not available in a
variety of flavors. Substitute with tomatoes prepared with chilies or
roasted garlic and onion to add even more flavor to this dish.
Ingredient Tip:
Packages of ready-cooked chicken are
widely available in the refrigerated section of most supermarkets,and
are a great time-saver in the kitchen.
