1 pint shucked fresh clams, or 2 cans (6 1/2 oz) minced clams 2 slices bacon 1 c. onion, finely chopped 1 1/2 c. sweet potatoes,cubed 1 c. potato, cubed 1 tsp. instant chicken bouillon granules 1 tsp. Worcestershire Sauce 1/8 tsp. pepper 2 c. milk 1 c. light cream 2 Tbsp. all-purpose flour
What to do:
1. Chop shucked clams, reserving liquid (drain canned clams, reserving liquid). Set clams aside. 2. Add water to reserved clam liquid to make 1 c. Set aside. 3. In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 Tbsp. drippings in the pan. Drain bacon on paper towel; crumble and set aside. 4. In the bacon drippings sauté the onion for about 5 min. Add the reserved clam liquid (1 c.), sweet potatoes, potatoes, bouillon granules, Worcestershire sauce and pepper. 5. Bring to a boil; reduce heat and simmer, covered, for 10 min. or until potatoes are fork-tender. 6. Combine milk, cream and flour until smooth. Add to the potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams and cook about 3 min. more. 7. Top each serving with crumbled bacon.
