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New England Clam Chowder

by Jenny Harper

I love soup. A lot. On a cold winter day, there's nothing like a bowl of hot, savory soup to satisfy my hunger and warm me through and through. And if the soup is easy to make, I'm even happier. Make a double batch and freeze individual servings so you can have some ready any time you need it.

And for more satisfying soup recipes, visit TheCookingMilk.com. Stay warm!

New England Clam Chowder
Makes 4 servings

4 slices bacon, chopped
1 pound (about 3 medium) potatoes, peeled and cut into 1/2-inch chunks
1/4 cup chopped carrot
1/4 cup chopped onion
1/4 cup finely chopped celery
2 cans (12 fluid ounces each) Evaporated Milk
1/4 cup all-purpose flour
2 cans (6.5 ounces each) chopped or minced clams, undrained
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper

COOK bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender.

COMBINE evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, salt, bacon, Worcestershire sauce and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.

Nutrition Information per serving: 270 calories; 110 calories from fat; 12g total fat; 7g saturated fat; 50mg cholesterol; 720mg sodium; 26g carbohydrate; 1g fiber; 11g sugars; 14g protein; 15% Vitamin A; 20% Vitamin C; 30% Calcium

Jenny Harper is Consumer Test Kitchen Project Manager for the NestlÈ Test Kitchens and VeryBestBaking.com