New England Clam Chowder (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
freshly ground black pepper |
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. Add in the half-and-half, and the butter. Drain clams, reserving clam liquid. Stir the clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow the soup to boil.
2. Ladle into soup bowls and serve.
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