New england clam chowder #01

6 Servings

Ingredients

Quantity Ingredient
3 slices Bacon; diced
1 medium Onion; chopped
6 tablespoons Flour
1½ cup Non-dairy powdered creamer
3 cups Boiling water
3 cans (7.5-oz) minced clams
1 cup Cooked potatoes; cubed
2 tablespoons Butter

Directions

Combine bacon and onion in saucepan, cooking until bacon is crisp and onion tender. Blend in flour and cook 1 minute. Add creamer, then the boiling water all at once, stirring constantly until smooth and thickened. Add clams with their liquor and plop in the potatoes and butter. Heat through, but do not boil. Serve with oyster crackers. Makes 7 cups, or 6-8 servings.

FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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