Monday, April 10, 2017

New England Clam Chowder

4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half and half
3 tablespoons butter
2 (10 ounce) cans minced clams

   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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