Monday, 26 November 2012

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 cans minced clams


1. Place diced bacon in large stock pot over medium-high heat. 
2. Cook until almost crisp; add onions, and cook 5 minutes. 
3. Stir in water and potatoes, and season with salt and pepper. 
4. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
5. 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. 
6. Cook for about 5 minutes, or until heated through. Do not allow to boil.     
7. Enjoy!     

*Recipe from       

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