Oct 11, 2010

Recipe Of The Week

New England Clam Chowder


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


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 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. Let simmer for about 25 minutes. Do not allow to boil.


3 comments:

Mother's Moon's Message said...

one of my all time favorites esp. in the cooler months...

Wendy said...

This is so funny, I had a dream last night about eating a bowl of clam chowder. The recipe sounds delicious!

TD (Tammy @ Journal of Evolution) said...

Lizzie,
If I were to do a potatoe chowder this way, would I sub the clams for additional potatoes and the juice for chicken broth? (My husband does NOT do seafood!)
:) Thanks.