Oct 11, 2010

Recipe Of The Week

New England Clam Chowder


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


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.


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...

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.