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| Source: Grace's Place |
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| INGREDIENTS: |
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| 2 10 oz tins baby clams |
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1 28 oz can tomatoes |
| 150 grams bacon, diced |
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2 cups milk, scalded |
| 1 large potato, diced |
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1/4 cup flour |
| 2 carrots, diced |
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1/2 cup water |
| 2 medium onions, diced |
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salt and pepper to taste |
| 1/4 teaspoon thyme |
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| INSTRUCTIONS |
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| Drain clams, reserve liquid. In a large heavy saucepan, brown bacon. Add vegetables and thyme. Cover and cook on low heat about 25 min. until vegetables are tender. Add tomatoes and clam liquour. Cover and simmer 30 min. Add clams and heat through. Stir together flour and water and stir into soup to thicken. Stir in scaled milk. |
| Note: This is the best clam chowder I've ever had, in or out of a restaurant. CU |
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