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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Roots & Ramblings Cookbook , 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:  
INGREDIENTS

4 slices of bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
Ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 tablespoons flour
2 (10-oz) cans whole baby clams, undrained
Directions:
Directions:
DIRECTIONS

1 Place a large stockpot over medium-high heat. Add bacon and cook until almost crisp.
Add the onions and cook for 5 minutes.
2 Add the water, potatoes, salt, and pepper. Bring water to a boil and cook for 15 minutes with the lid on.
3 Once the potatoes are fork-tender, reduce the heat to medium-low. Add the half-and-half, butter, and flour. Stir constantly until the desired thickness is achieved. Dot not let it come to a boil to avoid burning the milk.
4 Add the canned clams (liquid included). Cook for 5 minutes or just until heated all the way through.

 

 

 

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