Ten Minute Clam Chowder

This recipe is from the Buffet cookbook I mentioned here.

Makes six cups


6 slices bacon, cut into small pieces
1 finely diced onion
1 1/2 T. flour
8 ounce bottle clam juice
1 pound can (give or take) Italian plum tomatoes
1 t. marjoram
8 ounce can of minced clams along with the liquid
10 ounce can whole baby clams along with their liquid
8 ounce can potatoes, drained and diced

Fry bacon til crisp, remove to paper towels.

Fry the onion in the bacon fat, stir in the flour, add the clam juice, tomatoes and their juice, and the marjoram.  Simmer until onions are soft.  Add the clams and potatoes and heat just until hot- if you boil them, the clams will be too tough.  Serve in heated mugs.

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