NEW ENGLAND CLAM CHOWDER I

NEW ENGLAND CLAM CHOWDER I

“Easy to make and ready in less than half an hour.”


4 slices bacon
1-1/2 cups chopped onion
1-1/2 cups water
4 cups cubed and peeled potatoes
1-1/2 tsp. salt
ground black pepper to taste
3-cups half-and-half
3 Tbsp. butter
2 (10-oz.) cans minced clams


Place diced bacon in a large stockpot 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.

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.


Yield: 8 servings.