 | | New England Creamy Clam Chowder |
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4 slices bacon or salt pork
1/2 cup onion, finely chopped
4 medium potatoes, peeled, diced
2 can minced clams with liquid (6 oz. each)
1 cup bottled clam juice
1 cup half-and-half
1 salt (to taste)
1 pepper (to taste)
1/2 cup whipping cream (optional)
2 tablespoon parsley, finely chopped |
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| Instructions |
| In a large heavy saucepan or skillet, saut‚ bacon or pork until brown and crisp. Drain on paper towels. Dice or crumble. In same skillet saut‚ chopped onion and potatoes for a couple of minutes. Sprinkle with flour. Add clam juice from cans and from bottle.
Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. Add half-and-half and season to taste with salt and pepper. Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with
parsley or diced pork or bacon. Serve immediately.
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