New England Style Clam Chowder
- 4 slices bacon
- 3 tbsp butter or margarine
- 1 diced carrot
- ½ cup chopped onion
- 1 ½ cup milk
- ½ cup chopped celery
- 1 cup evaporated milk
- 2 cups potato cubes
- 2 cans St. Jean’s Whole Butter Clams (284ml)
Drain clams. Reserve nectar. Sauté bacon in butter until golden brown and crisp.
Add onion and celery. Cook until golden.
Add 1 cup reserved nectar, potatoes, carrots, salt and pepper. Boil until potatoes are tender.
Mince clams and add with balance of nectar to other ingredients. Heat.
Scald milk and add to the chowder. Season to taste.