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2 6 1/2-ounce cans minced clams
4 slices bacon, cut up
4 medium potatoes, peeled and diced
1/2 cup chopped onion
2 1/2 cups milk
1 cup light cream OR 1/2 cup heavy cream
3 tablespoons flour
1/2 teaspoon Worcestershire sauce
1/2 teaspoon oregano
1/4 teaspoon basil
Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp; remove bacon and set aside. Add reserved liquid, potatoes, and onion to fat in pan. Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir till bubbly. Cook one minute more. Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon.
4 slices bacon, cut up
4 medium potatoes, peeled and diced
1/2 cup chopped onion
2 1/2 cups milk
1 cup light cream OR 1/2 cup heavy cream
3 tablespoons flour
1/2 teaspoon Worcestershire sauce
1/2 teaspoon oregano
1/4 teaspoon basil
Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp; remove bacon and set aside. Add reserved liquid, potatoes, and onion to fat in pan. Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir till bubbly. Cook one minute more. Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon.
