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New England Clam Chowder

Ingredients: 4 slices bacon, diced 2 (10 ounce) cans minced clams 4 cups peeled and cubed potatoes 1 1/2 cups chopped onion 1 1/2 cups water 2.5 cups half-and-half 4 tablespoons butter 1 1/2 teaspoons salt ground black pepper to taste Directions: 1) Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. 2) Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. 3) Pour in half-and-half, and add butter. 4) Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. 5) Cook for about 5 minutes, or until heated through. Do not allow to boil.

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