New England Clam Chowder
Fun to serve in a bread bowl
- 4 slices bacon crisp, diced
- 1 1/2 cups chopped onions
- 1 1/2 cups water
- 4 cups potatoes , peeled & cubed
- 1 1/2 teaspoons salt
- black pepper to taste
- 3 cups half and half
- 3 tablespoons butter
- 2 10 ounce cans minced clams
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, season with salt and pepper.
Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. 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