New England Clam Chowder I |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Hot and hearty recipe that will warm you up on cold winter days. 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 |
3 cups half-and-half |
3 tablespoons butter |
2 (10 ounce) cans minced clams |
Directions:
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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