Ingredients
- 4 bacon strips, chopped
- 4 medium potatoes, peeled and cubed
- 1/4 cup onions, chopped
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 2 cans Evaporated Milk
- 1/4 cup flour
- 2 cans (6-1/2 ounces each) chopped clams, undrained
- 1/2 teaspoons salt
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
Directions
- Cook bacon in a medium saucepan until crisp. Remove bacon with slotted spoon. Drain saucepan, reserving 2 tablespoons drippings. Return reserved drippings to saucepan. Add potatoes, carrots, and onion. Cook, stirring frequently, for 6-7 minutes or until potatoes are tender.
- Combine milk and flour in a small bowl until blended; ass to potato mixture. Stir in bacon, clams, Worcestershire sauce, salt and pepper. Reduce heat to medium-low; cook, stirring frequently for 15-20 minutes or until creamy and slightly thickened.
Makes 4 servings
