Robert Ogle
  • 3 slices bacon, cut into small pieces
  • 1 cup diced peeled potatoes
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 tsp. salt
  • 1/8 tsp. dried thyme leaves, crushed
  • 1/8 tsp. pepper
  • 2 cans minced clams, drained, reserving the liquid
  • 1/4 cup all-purpose flour
  • 3 cups milk
  1. Cook bacon in large saucepan over medium heat until crisp. Remove bacon from saucepan, drain on paper towels. Set aside. 
  2. Add potatoes, celery, onion, salt, thyme, pepper, and reserved clam liquid to bacon drippings. Bring to a boil. Reduce heat to low; cover, and simmer 10 minutes or until vegetables are crisp and tender.
  3. In a 1 quart jar with tight fitting lid, combine flour and milk; shake until smooth. Gradually stir into vegetable mixture. Cook over medium heat for 15 minutes or until thickened, stirring frequently. Stir in clams. Heat gently, stirring frequently. Do not boil. Sprinkle bacon over each serving.  
1 Response
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