New England Clam Chowder

Ingredients

• 1 pint shucked clams or two 6 1/2-ounce cans minced clams
• 2 slices bacon, halved
• 2 1/2 cups finely chopped, peeled potatoes
• 1 cup chopped onion
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup light cream
• 2 tablespoons all-purpose flour

Instructions

1. Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to clam juice to equal 1 cup. Set clam-juice mixture aside.
2. In a large saucepan cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings. Drain bacon on paper towels; crumble. Set aside.
3. In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
4. Combine milk, cream, and flour till smooth. Add to potato mixture. Cook and stir till slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook 1 to 2 minutes more. Sprinkle each serving with some of the crumbled bacon.
5. Fish Chowder: Prepare as above, except substitute 1 pound fresh or frozen fish steaks, cut 3/4 inch thick, for clams. Thaw fish, if frozen, and cut into 3/4-inch cubes. Substitute 1 cup water for the reserved clam juice and add 1/2 cup sliced carrot with potatoes and onion. Add fish to chowder with milk mixture. Bring just to boiling; reduce heat. Cover and simmer about 3 minutes more or till fish flakes easily with a fork.