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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Church @ Pierce Road, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 tsp. salt
ground black pepper to taste
3 cups half and half
3 TBSP butter
1 (10 oz.) cans minced clams
Directions:
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 for 15 minutes, or until potatoes are fork tender.

Pour in half and half, 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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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