Ingredients
3 slc Bacon
1 c. Minced onion
3 Tbsp. Flour
1 tsp Salt
1/4 tsp Pepper
3 c. Lowfat milk
3 can Chopped clams
8 ounce Clam juice
1 c. Water
3 c. Pared and diced potatoes
2 Tbsp. Minced parsley
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Cook bacon in a large heavy saucepan or possibly Dutch oven till crisp. Remove with slotted spoon; drain on paper toweling; crumble; reserve. Add in onion to bacon fat in saucepan; saute/fry till tender, about 3 min. Stir in flour, salt and pepper; cook 1 minute. Stir in lowfat milk till smooth. Cook, stirring constantly, till thickened and bubbly; lower heat to simmer. Drain liquid from clams into a medium size saucepan; reserved clams. Add in bottled clam juice, water and potatoes. Simmer till potatoes are tender, about 15 min. Add in potatoes and their cooking liquid to the mix; heat just till bubbly. Add in clams; heat 1 minute more. Sprinkle with parsley and reserved bacon.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat