New England Clam Chowder
Ingredients
- 4 slices bacon, diced
- 1 ½ cups chopped onion
- 1 ½ cups water
- 4 ½ cups peeled and cubed potatoes
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper to taste
- 3 cups half-and-half
- 3 tablespoons butter
- 2 (10 ounce) cans minced clams
Step by Step Instructions
Step 1
Place diced bacon in large stock pot over medium-high heat.
Step 2
Cook bacon until almost crisp. Add onions and cook another 5 minutes.
Step 3
Stir in water and potatoes. Season with salt and pepper and bring to a boil. Cook uncovered for 15 minutes or until potatoes are fork tender.
Step 4
Pour in half-and-half. Add butter.
Step 5
Drain clams, reserving clam liquid. Stir clams and ½ of claim liquid into the soup and cook for about 5 minutes or until heated through. Do not allow to boil. Server steaming hot and garnish with optional croutons, parsley or chives.