Title: New England Clam Chowder
Categories: Soup
Yield: 6 Servings

1	pt	Half-and-half
2	c	Milk
1/2		Stick butter
2	sl	Bacon
5	md	Potatoes; diced, boiled
		And drained
1/2	sm	Onion; diced fine
1/8	c	Flour
1	ts	Salt
1/2	ts	Coarse ground pepper
2	cn	Minced clams with juice
1		Garlic; mashed

In heavy pot, brown bacon until crisp. Set bacon aside. Return 2 tablespoons bacon grease to pot. Cook onion until soft and add flour, stirring to form paste.

Add milk slowly, stirring until flour smoothes out. Add potatoes that have been coarsely mashed with a fork.

Add Half-and-Half, butter, salt, pepper, and clams. Cover and simmer 20 minutes, stirring several times. Serve hot with crumbled bacon for garnish.

My Note: I added a hand full of cooked salad shrimps and 5 scallops that I cut into small disks which enhanced the flavor even more.

Posted to MM-Recipes Digest V4 #6

Recipe by: St. Joseph News-Press - 10/24/93

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