*  Exported from  MasterCook II  *
 
                          New England Clam Chowder
 
 Recipe By     : Pillsbury Kitchens' Cookbook
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Soups                            Darlene’s
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Slices        Bacon
    1      Large         Potato -- peeled and cubed
    1      Medium        Celery Stalk -- chopped
    1      Small         Onion -- chopped
      3/4  Teaspoon      Salt
      1/8  Teaspoon      Pepper
      1/8  Teaspoon      Thyme
    2      Cans          Minced Clams -- 6 1/2 oz.
                         Reserved Liquor
      1/4  Cup           Flour
    3      Cups          Milk
 
 In large saucepan,fry bacon until crisp;  drain on paper towel.  To drippings
 add potato, celery, onion, salt, pepper, thyme and liquor from clams.  Heat
 to boiling and cook covered, about 10 minutes or until vegetables are tender.
  Combine flour and milk, add to vegetable mixture.  Heat over medium heat
 until mixture thickens, stirring occasionally.  Stir in clams.  Heat through,
 but do not boil.  Garnish with crumbled bacon.
 
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