Recipe: New England Clam Chowder (Carnation Nonfat Dry Milk, 1975)

NEW ENGLAND CLAM CHOWDER

3/4 cup (1/4 pound) diced bacon
1 cup finely chopped onion
1/2 cup finely chopped celery
2 3/4 cups water
4 cups diced potatoes
1/4 teaspoon thyme leaves
1/2 bay leaf
1 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon monosodium glutamate (MSG) (optional)
2 cups (two 8-ounce cans) undrained chopped or minced clams
2 tablespoons softened butter
1 2/3 cups Carnation Instant Nonfat Dry Milk crystals
crackers (for serving)

Stir bacon in 2-quart saucepan over medium high heat until golden brown.

Add onion and saute until tender.

Add celery, water, potatoes, thyme, bay leaf, salt, pepper and monosodium glutamate. Heat to boiling. Cover and simmer about 15 minutes or until potatoes are tender. Remove from heat.

Add clams and juice and butter. Add instant milk crystals gradually, stirring constantly until blended. Remove bay leaf. Heat to serving temperature. DO NOT BOIL.

Serve with crackers.

Makes about 8 1/2 cups
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975