Preparation:
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 until bubbly.
Cook one minute more. Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon. |
