Ingredients (serves 4):
- lb fresh clams, chopped (or canned clams, if you can't find fresh clams)
- 1/4 lb. bacon or, better yet, pancetta, diced
- onion, sliced
- 2 cups potatoes, diced small.
- 1 tsp salt
- tsp pepper
- flour
- 1 1/4 cup boiling water
- 1 cups scalded milk
- about 1/3 cup clam juice
- 2 Tbsp margarine
- cup fat- free half-and-half (or real, if you are daring!)
- some oyster crackers
Directions:
- Saute bacon/pancetta, then set aside.
- Saute the onion in the bacon pan. (Add a little oil if necessary). Set aside with the bacon.
- Bring the water to boil and the milk to heat (if you haven't already done this).
- In a medium cook pot, place the potatoes, add salt and pepper, then sprinkle with about 2 tsp. of flour. Stir. Add the water and then cook the potatoes for about 10 mins. Test for doneness. If potatoes are tender, add the scalded milk, the clams, the onions and the bacon. Cook for 2 or 3 minutes.
- Mix the clam juice with a little flour (1-1/2 tsp, about), until smooth and add to the cookpot, stirring until the chowder thickens. Add a little butter.
- Serve with oyster crackers.