New England Clam Chowder I Recipe

Ingredients
<br>- 4 slices bacon, diced
<br>- 1 ½ cups chopped onion
<br>- 1 ½ cups water
<br>- 4 cups peeled and cubed potatoes
<br>- 1 ½ teaspoons salt
<br>- ground black pepper to taste
<br>- 3 cups half-and-half
<br>- 3 tablespoons butter
<br>- 2 (10 ounce) cans minced clams
<br><p></p>Directions
<br>step 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.
<br>step 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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Ingredients
- 4 slices bacon, diced
- 1 ½ cups chopped onion
- 1 ½ cups water
- 4 cups peeled and cubed potatoes
- 1 ½ teaspoons salt
- ground black pepper to taste
- 3 cups half-and-half
- 3 tablespoons butter
- 2 (10 ounce) cans minced clams

Directions
step 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.
step 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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