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New England Clam Chowder

4 slices bacon, chopped
1 lb. (about 3 medium) potatoes, peeled and cut into 1/2-inch chunks
1/4 cup chopped carrot
1/4 cup chopped onion
1/4 cup finely chopped celery
2 cans (12 oz. each) evaporated milk
1/4 cup all-purpose flour
2 cans (6.5 oz. each) chopped or minced clams, undrained
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper

Cook bacon in medium saucepan until crisp; drain. Reserve 2 Tbsp. bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion, and celery. Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender. Combine evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, salt, bacon, Worcestershire sauce, and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick. Makes 4 servings.

 


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