NEW ENGLAND CLAM CHOWDER
By Tammy-2
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Ingredients
- 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
- 4 cups heavy cream
- 3 tablespoons butter
- 2 (10 ounce) cans minced clams
Details
Servings 8
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
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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