A good soup to stand alone on a cold wintery night or a good start
for that Thanksgiving Day dinner.
NEW ENGLAND CLAM CHOWDER
Serves:
8 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: 45 Minutes
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
PROCEDURE:
•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.
•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.
Enjoy
Chef Phil
I have served this with a garnish
of chopped, hard cooked egg for a nice variation.
