New england clam chowder***

1 servings

Ingredients

Quantity Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
2 cans Whole baby clams (8 oz)(use juice for part of liquid)
¼ pounds Salt pork diced (or bacon)
1 large Onion chopped
4 Potatoes peeled and diced
5 cups Liquid (water & clam juice)
4 Heaping tbls flour
1½ cup Milk
⅓ cup Fresh chopped parsley
Pinch of thyme
Salt and pepper to taste

Directions

**Saute salt pork on med heat until golden brown. Add onion and saute on low until golden. Add potatoes and saute another 2 min. Add liquid, thyme and parsley.Cover and cook 20 min. In a jar, add flour to milk and shake well. Lower the heat on the soup and gradually add milk and flour mixture to soup stirring constantly. Cook on low heat 15 min stirring often. When soup has thickened, turn the heat off and add the clams. Cover and let stand 5 minutes. Serve in bowls with a dot of butter on the top.

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