How to make it

  • Drain clams, reserving liquid. Add enough water to reserved liquid to
  • measure 2 cups liquid; set aside. In a large saucepan, fry bacon
  • until crisp; remove bits of bacon and set aside. Add reserved
  • liquid, potatoes and onion to fat in saucepan. Cook, covered, about
  • 15 minutes or until potatoes are tender. Stir in clams, 2 cups of milk
  • and the light cream. Stir remaining 1/2 cup milk into flour; stir
  • into chowder. Cook and stir till bubbly. Cook 1 minute more. Add
  • Worcestershire sauce, pepper and salt (if desired). Sprinkle bacon
  • atop.

Reviews & Comments 1

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    " It was excellent "
    raelene1951 ate it and said...
    This deserved a 5 from me!
    Was this review helpful? Yes Flag

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