New England Clam Chowder

By ksgroves

Ingredients

• 2 (6 oz. ) cans minced clams, undrained
• 1 large onion, chopped
• 3 slices chopped bacon or 2 TBS. butter
• 4 medium potatoes, finely diced
• 3 TBS. parsley flakes
• 3 tsp. chicken bouillon
• 1/2 cup water
• 3 TBS cornstarch
• 4 cups milk
• salt and pepper to taste.

Preparation

Step 1

Saute onions and bacon together in a large Dutch oven (or saute onions in butter until onions are soft).
Remove excess bacon grease by stirring paper towels around in the pan with onions. Discard towels.

Add potatoes, water, clam juice, parsley and bouillon to the onions. Bring to a boil; cover and simmer on low until potatoes are soft.

Mix cornstarch with with milk and add to potato mixture, stirring until slightly thick.

Season with salt and pepper. Remove from heat and add clams just before serving.