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New England Clam Chowder |
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Serves 4 INGREDIENTS: 2 slices bacon, diced 3/4 cup chopped onion 3/4 cup water 2 cups peeled and cubed potatoes 3/4 teaspoon salt ground black pepper to taste 1-1/2 cups half-and-half 1 tablespoon and 1-1/2 teaspoons butter 1 (10 ounce) can minced clams DIRECTIONS: 1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. 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. 2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil. |
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